Four cheese cannelloni is a comforting pasta dish made with four fabulous cheeses. Wonderfully rich, these pasta sheets are stuffed with a delicious mixture of cheese and doused in tomato sauce. You could change the cheddar cheese to goat's cheese if you like a bit more flavour, and roasted aubergine chunks make a fabulous addition to the passata sauce in this four cheese canneloni. A great cheesy classic dish, this four cheese canneloni is bound to please adults and children alike.
Ingredients
- 200g ricotta
- 75g mature cheddar
- 75g mozzarella
- 75g Parmigiano-Reggiano
- 1 large egg
- zest of 1 lemon, juice of ½
250g fresh lasagne sheets
- 45g Parmesan, grated
- 1 chicken stock cube
For the tomato sauce
- 1 clove garlic, peeled
- 250ml passata
- handful of fresh basil leaves
WEIGHT CONVERTER
Method
- Preheat the oven to 200C. In a large bowl combine the four cheeses. Add the egg, lemon zest and juice, stir well and season with salt and pepper.
- For the tomato sauce: mix together the ingredients and simmer for 10mins. Turn off heat and blitz or mash up the garlic clove into the sauce.
- Bring a pan of salted water to the boil with the stock cube. Cook the lasagne sheets for 2-3 minutes. Drain the sheets and lay out flat on a chopping board.
- Cut the sheet in half and spoon about 2tbsp of cheese mixture onto one side of each pasta sheet. Roll them up to make 16 canneloni.
- Place the canneloni in a shallow gratin dish, cover with the tomato sauce and top with the Parmesan and bake for 20-25mins.
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