Cheese and tomato filled cannelloni

    Cheese and tomato filled cannelloni


    81 people made this

    About this recipe: Beautiful cannelloni pasta tubes filled with a supremely cheesy filling of ricotta and mozzarella cheeses and tomato pasta sauce, topped with Parmesan and fresh parsley and baked into a delicious pasta main.

    Serves: 7 

    • 225g cannelloni pasta
    • 475ml ricotta cheese
    • 225g grated mozzarella cheese
    • 4 tablespoons grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3kg tomato pasta sauce

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on greaseproof paper or aluminium foil to prevent the pasta tubes from sticking together.
    2. Preheat oven to 180 C / Gas 4.
    3. In a medium bowl combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill pasta tubes with cheese mixture.
    4. In a 20x30cm baking dish, spread a thin layer of pasta sauce on the bottom and arrange filled pasta tubes in a single layer; cover with remaining sauce. Cover dish with aluminium foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.

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