Four cheese cannelloni recipe

Click to rate
(69 ratings)
Sending your rating
  • Vegetarian
serves: 4
Skill: medium
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 500 kCal 25%
Fat 24g 34%
  -  Saturates 8g 40%
Carbohydrates 44g 25%
  • We earn a commission for products purchased through some links in this article.
  • 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.


    • 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


    • 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.

    Click to rate
    (69 ratings)
    Sending your rating

    Related Recipes