Cheesy Cannelloni

    1 hour 50 min

    This is a super-rich and delicious Italian pasta dish. Cannelloni tubes are stuffed with cottage cheese, carrot, herbs and egg, then baked in a cheesy sauce.

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    Serves: 6 

    • For the Cannelloni
    • 1 tablespoon olive oil
    • 1 small carrot, grated
    • 1/2 large red onion, finely chopped
    • 1 tablespoon dried Italian herb mix
    • sea salt and freshly ground pepper
    • 340g cottage cheese
    • 1 egg, beaten
    • 16 cannelloni pasta tubes
    • For the Sauce
    • 750g ready-made four cheese sauce
    • 285g streaky bacon, finely chopped
    • 1/2 large red onion, finely chopped
    • 1 large red romano pepper, finely chopped
    • 2 large tomatoes, skinned and chopped
    • 115g mushrooms, chopped
    • 1 tablespoons garlic granules
    • 1 tablespoons chilli powder or to taste

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

    1. For the cannelloni: Heat oil in a saucepan until hot. Saute carrot, red onion and herbs until tender. Season with salt and pepper. Let cool slightly, then mix with egg and cottage cheese. Set aside.
    2. For the sauce: Cook the bacon in a dry saucepan until lightly crisp, but not overcooked. Lower the heat and add red onion and sweat, covered for 5 minutes. Add pepper and soften by sweating. Stir in tomatoes, cheese sauce, garlic and chilli powder. Simmer gently for 15 minutes.
    3. Fill cannelloni with cottage cheese mixture and place into a greased baking dish. Cover with sauce. Sprinkle with freshly grated Parmesan, if desired.
    4. Cover with foil and bake at 180 C / Gas 4 for 45-50 minutes or until tender.

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