from our notebook · Pasta & rice
Cannelloni Gratin with a Ricotta and Goat Cheese Filling
A gorgeous cheesy pasta dish that is suitable for vegetarians.
Jump to the methodAdded September 2011
You'll need
- 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
Method
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.
Add the Sugar 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.
Mix Goats cheese and Ricotta in a bowl Soften the Goat cheese in a bowl and beat in the ricotta, chopped herbs, pesto, salt and pepper.
Pasta Sheet with filling. 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.
Ready for the oven
