Cannelloni Gratin with Ricota and Goats cheese filling
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Cannelloni Gratin with a Ricotta and Goat Cheese Filling

A gorgeous cheesy pasta dish that is suitable for vegetarians.


For the Pasta Sauce

  • 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
  • Salt and Pepper to taste
  • Grated Cheddar Cheese or Pecorino

For the Pasta and Filling

  • 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


Heat oil and add garlic

Step 1

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.

Step 2

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

Add the Sugar

Step 3

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

Step 4

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.

Mix Goats cheese and Ricotta in a bowl

Step 5

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

Pasta Sheet with filling.

Step 6

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.

Step 7

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

Ready for the oven

Step 8

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.

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