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.
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
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.
Preheat oven to 180 C / Gas 4.
In a medium bowl combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill pasta tubes with cheese mixture.
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 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.