Herb Ricotta Cannelloni Recipe

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


500ml tomato sauce
4 fresh lasagna sheets, halved lengthwise
½ cup finely grated parmesan cheese, extra
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


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.


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.