Four Cheese Cannelloni
Cheese, cheese and more cheese! You can't go wrong with this divine combination of cheese and Latina™ Fresh Mediterranean sauce.
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Preparation Time
10 minutes
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Cooking Time
45 minutes
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Serves
4
1 tablespoon olive oil
1 onion, finely chopped
400g fresh ricotta
1/4 cup finely chopped fresh herbs
1 cup (80g) Parmesan, grated
1/2 cup (60g) tasty cheese, grated
1/2 cup (40g) Pecorino cheese, grated
1 teaspoon finely grated lemon zest
2 egg yolks
425g tub Latina™ Fresh Mediterranean Sauce
250g pack Latina™ Fresh Cannelloni Sheets
400g can tomatoes, chopped
1/2 cup (60g) grated tasty cheese, extra
1. To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
2. Preheat oven to 200°C (180°C fan forced).
3. Heat oil in fry pan, add onion and cook until soft.
4. Combine ricotta, herbs, grated cheeses, zest, yolks and onion mixture. Season to taste.
5. Combine Latina sauce and chopped tomatoes together. Spread 1/2 cup of tomato sauce over the base of a shallow 3 litre capacity ovenproof dish. Spoon 1/4 cup of cheese mixture along the base of the short end of Latina pasta. Roll to enclose the filling and place on top of sauce in baking dish, seam side down. Repeat with remaining cannelloni sheets and filling.
6. Pour over the remaining tomato sauce. Cover dish with foil and bake for 30 minutes.
7. Remove foil, sprinkle with extra cheese and bake a further 15 minutes or until cheese has melted and pasta is tender.
Leftover cannelloni sheets can be stored in the freezer.
The following products might work well with this recipe: