Herb Ricotta Cannelloni Recipe

A Delicious recipe for herb ricotta cannelloni, Enjoy served with garlic bread and a salad.

Ingredients

500ml tomato sauce
4 fresh lasagna sheets, halved lengthwise
½ cup finely grated parmesan cheese, extra
Filling
750g fresh ricotta
2 Tablespoons olive oil
4 Tablespoons chopped fresh parsley
4 Tablespoons chopped fresh basil
4 Tablespoons chopped fresh chives
1 cup finely grated parmesan cheese
½ cup fresh breadcrumbs
salt and freshly ground black pepper

Directions

Preheat the oven to 350˚F.

Grease an 8 x 12 inch baking dish with butter.

Cook lasagna noodles to package directions, drain andhalf the noodles. Each half will be used to roll up into a tube.

Filling

Combine the ricotta, olive oil, parsley, basil, chives,parmesan, breadcrumbs, salt and pepper.

Spread ⅓ of the tomato sauce over the base of baking dish.

Lay a lasagna sheet on a flat surface, spoon on some ricotta filling and roll up into a tube.

Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.

Pour the remaining tomato sauce over the cannelloni,sprinkle with the extra parmesan and bake for 25-30.

Note: If you like crunchy cheese, then bake the last 5 minutes at broil (500˚F), watching carefully that it does not burn.

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Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
Herb Ricotta Cannelloni Recipe
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