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.
- 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
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.