Cheesy Cannelloni
About this recipe: 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.
Ingredients
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
Method
Prep:30min ›
Cook:1hr20min ›
Ready in:1hr50min
- 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.
- 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.
- Fill cannelloni with cottage cheese mixture and place into a greased baking dish. Cover with sauce. Sprinkle with freshly grated Parmesan, if desired.
- Cover with foil and bake at 180 C / Gas 4 for 45-50 minutes or until tender.
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