Four Cheese Cannelloni
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® Mediterranean Sauce
400g can tomatoes, chopped
1/2 cup (60g) grated tasty cheese, extra
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® Mediterranean Sauce
400g can tomatoes, chopped
1/2 cup (60g) grated tasty cheese, extra
- To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
- Preheat oven to 200°C (180°C fan forced).
- Heat oil in fry pan, add onion and cook until soft.
- Combine ricotta, herbs, grated cheeses, zest, yolks and onion mixture. Season to taste.
- 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.
- Pour over the remaining tomato sauce. Cover dish with foil and bake for 30 minutes.
- Remove foil, sprinkle with extra cheese and bake a further 15 minutes or until cheese has melted and pasta is tender.
Makes: 12 (Serves 4)
