Four cheese cannelloni Recipe

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  • Vegetarian

serves:

4

Skill:

medium

Prep:

15 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 500 kCal 25%
Fat 24g 34%
  -  Saturates 8g 40%
Carbohydrates 44g 25%

Four cheese cannelloni is a comforting pasta dish made with four fabulous cheeses. Wonderfully rich, these pasta sheets are stuffed with a delicious mixture of cheese and doused in tomato sauce. You could change the cheddar cheese to goat’s cheese if you like a bit more flavour, and roasted aubergine chunks make a fabulous addition to the passata sauce in this four cheese canneloni. A great cheesy classic dish, this four cheese canneloni is bound to please adults and children alike.

Ingredients

  • 200g ricotta
  • 75g mature cheddar
  • 75g mozzarella
  • 75g Parmigiano-Reggiano
  • 1 large egg
  • zest of 1 lemon, juice of ½
  • 250g fresh lasagne sheets
  • 45g Parmesan, grated
  • 1 chicken stock cube
  • For the tomato sauce
  • 1 clove garlic, peeled
  • 250ml passata
  • handful of fresh basil leaves

Method

  • Preheat the oven to 200C. In a large bowl combine the four cheeses. Add the egg, lemon zest and juice, stir well and season with salt and pepper.

  • For the tomato sauce: mix together the ingredients and simmer for 10mins. Turn off heat and blitz or mash up the garlic clove into the sauce.

  • Bring a pan of salted water to the boil with the stock cube. Cook the lasagne sheets for 2-3 minutes. Drain the sheets and lay out flat on a chopping board.

  • Cut the sheet in half and spoon about 2tbsp of cheese mixture onto one side of each pasta sheet. Roll them up to make 16 canneloni.

  • Place the canneloni in a shallow gratin dish, cover with the tomato sauce and top with the Parmesan and bake for 20-25mins.

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