Four cheese cannelloni recipe

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(76 ratings)

This four cheese cannelloni is the perfect veggie comfort dish for chilly evenings.

four cheese canneloni
  • Vegetarian
  • healthy
Serves4
SkillMedium
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat24 g34%
Saturated Fat8 g40%
Carbohydrates44 g17%

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the canneloni in a shallow gratin dish, cover with the tomato sauce and top with the Parmesan and bake for 20-25mins.

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.