Cannelloni Gratin with a Ricotta and Goat Cheese Filling

A gorgeous cheesy pasta dish that is suitable for vegetarians.

Ingredients

1tbsp of Extra Virgin Olive oil
1 garlic clove finely chopped
1 tin of cherry tomatoes
1 tsp of white sugar
1 cup of fresh cherry tomatoes cut into quarters
1 tbsp of sundried tomatoes chopped roughly
Grated Cheddar Cheese or Pecorino
Lasagne sheets
125g of soft rind less Goat cheese
2 large tbsp of Ricotta
1 tbsp of finely chopped herbs (Rosemary, Oregano, Parsley)
1 tbsp of Basil Pesto
Salt and Pepper to taste

Directions

Preheat the oven to 180 degrees Celsius.

Then, heat one tablespoon of Olive Oil in a frying pan. Add the finely chopped garlic and stir. Make sure not to burn the garlic.

Add the tin of cherry tomatoes, stir well and simmer for 5 minutes.

Stir in the sugar and simmer for another 5 minutes, stirring occasionally.

Add the fresh cherry tomatoes, the chopped sundried tomatoes and season to taste with the salt and pepper. Let the sauce simmer on a medium-low heat for another 10 minutes.

Once done, set asside while preparing the pasta filling.

Soften the Goat cheese in a bowl and beat in the ricotta, chopped herbs, pesto, salt and pepper.

Cut the lasagne sheets about 10 cm wide. Lay the pasta sheet on a work surface and spoon a line of the cheese mixture along the centre of each sheet. Roll them up like a Swiss roll and place them in a baking dish.

Pack the rolls tightly together in a single layer. Spoon the sauce over the “cannelloni” and sprinkle with grated Cheddar or Pecorino.

Bake in the pre-heated oven for 25-30 minutes or until golden. Remove from the oven and allow to stand for 10 minutes before serving.