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Cheese and tomato filled cannelloni recipe

Cheese and tomato filled cannelloni recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Cannelloni

Beautiful cannelloni pasta tubes filled with a supremely cheesy filling of ricotta and mozzarella cheeses and tomato pasta sauce, topped with Parmesan and fresh parsley and baked into a delicious pasta main.

89 people made this

IngredientsServes: 7

  • 225g cannelloni pasta
  • 475ml ricotta cheese
  • 225g grated mozzarella cheese
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3kg tomato pasta sauce

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on greaseproof paper or aluminium foil to prevent the pasta tubes from sticking together.
  2. Preheat oven to 180 C / Gas 4.
  3. In a medium bowl combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill pasta tubes with cheese mixture.
  4. In a 20x30cm baking dish, spread a thin layer of pasta sauce on the bottom and arrange filled pasta tubes in a single layer; cover with remaining sauce. Cover dish with aluminium foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(91)

Reviews in English (63)

by ATOMICLUSH

Wow, this manicotti is super! I did not boil the manicotti because it breaks too easily. Filling them while they are raw is fine...just make sure the manicotti "rests" in the sauce for at least a few hours before cooking so it absorbs some of the moisture from the sauce. I followed ingredients almost exactly, except I added a large can of crushed tomatoes in addition to the spaghetti sauce and I added a teaspoon of garlic salt and a dash of italian seasoning to the cheese mixture. Adding a can of crushed tomatoes gives it more of a homemade taste and more moisture because Prego / Ragu tends to tast a little processed. Adding the garlic salt and italian seasoning gave the cheese more flavor. Anyway, it came out great! Very creamy and flavorful. I also made sure to use good quality fresh grated Parmesan...none of that green can stuff! Definitely a keeper! P.S. I would NOT recommend adding an egg to the mixture...unless you want ricotta cheese that has scrambled egg consistancy! This mixture stays together fine without it, so don't add it!!!-21 May 2005

by SAAWWMEH

To take the bland out forget the egg and add garlic cloves that have been oven roasted (makes a big difference) crushed and blended well with cheese mixture. Also replace the parsley with double the amount of fresh spinish and place slices of Itialian sausage around the pasta than cover with sauce and bake as instructed.-30 Oct 2002

by Becky

This is the best recipe I have ever gotten from this site. I loved it and my family has told me to make part of our regular menu. I have made it several times since. The recipe is perfect the way it is so you dont need to make any changes.-16 Apr 2007


Spinach Ricotta Filled Cannelloni Recipe

Cannelloni are tubed shaped pasta that are filled and baked with béchamel and tomato sauce. I typically make my own pasta sheets, cut them into squares, fill and bake them. You could also boil lasagna sheets, allow them to cool, fill, roll and bake them. Spinach Ricotta Filled Cannelloni Pasta is delicious creamy pasta layered with tomato sauce, bechamel sauce and spinach filling. Serve Spinach Ricotta Filled Cannelloni for the party main course as one pot dish or for the family dinner at home along with some toasted Garlic Bread with Herb Butter Recipe and fresh Watermelon Panzanella Salad Recipe.

Did you know: Spinach is one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.


Cheese and tomato filled cannelloni recipe - Recipes

Beef Ragu Cannelloni

Pasta filled with slow cooked braised beef with a cheesy sauce

Cannelloni is a tube or cylindrical shape pasta served baked with a filling covered in sauce. This version uses Italian style beef Ragù that’s been slowly braised for that intense flavour. Topped with a white cheese sauce and mozzarella cheese, baked until golden. It’s that Italian home style cooking at its best.

Ingredients

    2 large chuck steaks (approx 600g - 21oz) 4 tbsp Olive oil 16 pasta tubes 1 brown onion 5 garlic cloves 2 carrots 2 celery sticks A few sprigs of thyme (or one tsp dried) 1 bay leaf 2 tbsp tomato paste 2 cans of tomatoes (400g) 1 cup red wine (or use one cup extra beef stock) 4 cups beef stock Salt and Pepper 4 cups cheese sauce (See my simple cheese sauce here) 1 cup grated mozzarella cheese Smoked paprika (optional)

Steps

Pre heat your oven to 320°F – 160°C

Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water and blanch for four minutes. Once cooked, drain and place in a bowl of cold water to stop cooking process. After 10 minutes of cooling down, drain pasta and leave aside.

Cut up the steaks into chunky pieces. Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown. You may need to do that in two batches if your burner is not hot enough.

Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots, chop the celery sticks and add to the meat along with two cans of tomatoes. Add the tomato paste, (red wine) and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C.

Remove from oven, take out the bay leaf and give it a vigorous mix until all the meat pieces have shredded apart. Taste and adjust seasoning.

Heat up the cheese sauce and line the whole bottom of a baking dish.

Take a small piece of aluminum foil, place it in one hand, pick up a pasta tube and place one end into the foil, holding it with one hand. This will prevent the filling from oozing out. Using a small teaspoon, scoop out some filling and place it into the tube until full. Pack it tightly. Place tube in baking tray resting on sauce. Repeat process with remaining tubes.

Cover each tube with more cheese sauce, top with mozzarella cheese, sprinkle a little smoked paprika and bake in oven for 15-20 min at 400°F – 200°C or until brown and bubbling.

Little Tips

You can use this ragu recipe for many other uses such as meat pies or simply adding it to a tomato pasta. Ragu meat freezes well, make extra so it's always ready to use. You can also use lasagna sheets, simply add the ragu meat and roll instead of fill.


Recipe Summary

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 teaspoon roasted garlic
  • 1 (28 ounce) can diced tomatoes with garlic and onion
  • 1 (12 ounce) can tomato paste
  • 1 tablespoon white sugar
  • 1 ½ teaspoons salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic salt
  • 1 (8 ounce) package manicotti shells
  • 1 (8 ounce) package shredded mozzarella cheese
  • 30 ounces cottage cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg, beaten
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup grated Parmesan cheese

Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.

Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.

Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce pour remaining sauce over pasta. Cover with aluminum foil.

Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.


  • 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)
  • 1 onion, finely chopped
  • 8 tbsp Italian olive oil
  • 500g/17oz minced beef
  • 700g/24oz ricotta cheese
  • 150g/5oz mascarpone cheese
  • pinch of grated nutmeg
  • 200g/7oz grated parmesan cheese
  • 100g/3oz parmesan shavings
  • salt and freshly ground black pepper
  • 800g/12oz Italian tinned chopped tomatoes
  • handful (approx. 15) fresh basil leaves
  • 160ml/5½ fl oz double cream
  • 4 tbsp extra virgin olive oil

Preheat the oven to 200C/400F/Gas 6.

Gently fry the onion in olive oil until golden.

Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool.

Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl.

Taste the mixture and then season with salt and freshly ground black pepper.

Take a sheet of pasta and at one end place two heaped tablespoons of meat mix.

Gently roll the pasta to achieve a filled tube shape.

Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.

Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.

Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove.

To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine.


Chop the onion and garlic cloves finely and cook them in a hot skilled with a squirt of olive oil. When the onion is tender, add the minced meat and salt and pepper to taste. Let it cook, stirring occasionally until the meat is ready. Remove from the heat, add the pâté and mix well.

At this moment we have two options: we can leave the filling as we have it or we can grind the cooked meat a little (just enough to undo the larger pieces of meat) with a hand blender to have a softer filling. Let it temper.

It is time to cook the pasta. Then drain, separate and distribute the sheets of pasta on a clean and dry cotton cloth or on the countertop of our kitchen greased with a little olive oil. Let cool.

To fill the cannelloni, we will take a sheet of pasta with the hand (as you can see in the image) and add a quantity of meat that allows us to close the cannelloni well, we don’t want it to open during baking. Close and place it in the baking dish, so that the fold is under the cannelloni.

Place them one next to the other and cover with bechamel sauce. Sprinkle with grated cheese and bake for 20 minutes.

How and when to freeze meat cannelloni:

We have two equally valid options, freeze them with bechamel sauce or without:

Freeze cannelloni without sauce

Once we have the sheet of pasta stuffed with the meat, we put them separated from each other on a tray covered with baking paper, and freeze all night. Baking paper will help keep the cannelloni from sticking to the tray.

After this time, put all the cannelloni together in a freezer bag. When we want to cook it, we will only have to place the cannelloni side by side in a baking dish and cover them with bechamel sauce and grated cheese to taste. Cover the baking dish with aluminum foil and put in the preheated oven about 10 minutes to thaw, uncover and bake about 20 minutes.

Freeze meat cannelloni with bechamel sauce

To freeze them in this way will be necessary to buy disposable foil pans. Once we have the cannelloni formed we will put them next to each other in the disposable foil pan and cover them with bechamel sauce. Freeze until the moment of baking.

To cooking them, sprinkle grated cheese to the taste, cover with foil and bake in the preheated oven for 10 minutes or until they have thawed, in that moment uncover and bake 20 minutes.


Broccoli & Ricotta Cannelloni

This take on an Italian-American classic, cannelloni (or baked, filled rolls of pasta), highlights a flavorful filling of creamy ricotta and tender roasted broccoli, punched up with bites of tangy-sweet pickled peppers and briny olives.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli cut off and discard the bottom 1/2 inch of the stem, then roughly chop the broccoli. Transfer to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the broccoli roasts, peel 1 clove of garlic using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the olives and peppers.

While the broccoli continues to roast, using your hands, separate the sheets of pasta. Add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully transfer the cooked pasta to a work surface. Pat dry with paper towels.

In a large bowl, combine the chopped olives and peppers, roasted broccoli, garlic paste, ricotta, and a drizzle of olive oil. Season with salt and pepper. Taste, then season with salt and pepper if desired.

To make the sauce, in a bowl, combine the tomatoes and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Spread about 1/4 cup of the sauce into the bottom of a baking dish. Evenly divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling. Carefully place into the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan.

Bake the cannelloni 10 to 12 minutes, or until heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the remaining parmesan. Enjoy!

Tips from Home Chefs

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We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli cut off and discard the bottom 1/2 inch of the stem, then roughly chop the broccoli. Transfer to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the broccoli roasts, peel 1 clove of garlic using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the olives and peppers.

While the broccoli continues to roast, using your hands, separate the sheets of pasta. Add to the pot of boiling water. Cook 1 to 2 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully transfer the cooked pasta to a work surface. Pat dry with paper towels.

In a large bowl, combine the chopped olives and peppers, roasted broccoli, garlic paste, ricotta, and a drizzle of olive oil. Season with salt and pepper. Taste, then season with salt and pepper if desired.

To make the sauce, in a bowl, combine the tomatoes and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Spread about 1/4 cup of the sauce into the bottom of a baking dish. Evenly divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling. Carefully place into the baking dish, seam side down. Evenly top with the remaining sauce and half the parmesan.

Bake the cannelloni 10 to 12 minutes, or until heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the remaining parmesan. Enjoy!


Ingredients

  • 250 gram dried or fresh cannelloni pasta
  • 1/2 kg chicken thighs
  • 200 gram pork belly or another kind of smoked bacon
  • olive oil for baking
  • 3 shallots
  • 6 garlic cloves
  • 2 cans of tomatoes (800 gram)
  • 1 egg
  • a handful of basil leaves
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 400 ml heavy cream
  • 1/2 litre milk
  • 200 gram grated Parmesan cheese (Grana padano)
  • pepper and salt to taste


&uarr click on the photo to enlarge

Kitchen equipment

  • large skillet
  • (disposable) piping bag without a nozzle
  • oven
  • large oven dish
  • tin foil
  • food processor
  • immersion blender
  • medium-sized pan
  • Wooden spatula
  • whisk

View the original recipe via:
https://ohmydish.com/recipe/cannelloni

Preparation -- 45 minutes

Peel shallots and garlic cloves. Roughly chop half of the shallots and garlic, the other half is for the filling so no need to chop it. HEAT olive oil in a large skillet and sauté the chopped shallots and garlic for about 2 minutes.

Add the canned tomatoes and bring the sauce to a boil. Turn down the heat and let it simmer on low heat for about 10 minutes. Remove the sauce from the heat and toss in the basil leaves.

Blend the sauce until smooth using an immersion blender and season with pepper and salt.

Cannelloni

If you bought bone-in chicken thighs, you can easily remove the bones with a sharp fillet knife. Roughly chop the chicken thighs and set them aside. Also roughly chop the pork belly or bacon. Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.

Now for the filling. Add the rest of the peeled shallots and garlic to the food processor and chop it for about 30 seconds. Add the roughly chopped chicken thighs and pork belly and let it chop a few seconds more.

Add pepper, salt, a small handful of grated Parmesan cheese, the egg and 100 ml heavy cream. Scoop the filling into a piping bag without a nozzle and refrigerate until ready to use. Now for the Parmesan cheese sauce.

Heat butter in a medium-sized pan and when the bubbles disappear, add the all-purpose flour all at once. Give it a good stir using a wooden spatula and wait about one minute, this way the floury taste will be gone.

Add milk and 300 ml heavy cream little by little and keep on stirring with a whisk to prevent it from creating lumps. For a more detailed explanation, see our béchamel sauce recipe. Stir in another handful of grated Parmesan cheese and whisk again for a smooth cheese sauce.

Baking the cannelloni -- 35 minutes

Start at the bottom of the oven dish with 3/4th of the easy tomato and basil sauce. Then fill the cannelloni with the chicken thigh filling, the easiest way to do this is using a piping bag without a nozzle. Place all the cannelloni in the oven dish, on top of the tomato sauce.

Top it off with Parmesan cheese sauce and drizzle the rest of the tomato sauce in a few places. Finish it off with the rest of the Parmesan cheese and cover it with tin foil.

Bake the cannelloni in the oven for about 20 minutes. Remove the tin foil and bake 10 minutes more, or until the cheese is beautifully golden brown.


INGREDIENTS

To make crespelle (crepes) cannelloni pasta, first prepare the sauce: chop the onion, celery and carrot for the sauté, then pour some olive oil into a large pan 1 , add the vegetables 2 and leave to brown for 5 minutes. Then add the ground beef and pork 3 and brown over high heat for about 7-8 minutes.

Sweat with white wine 4 , let it evaporate, then pour in the water 5 and the tomato puree 6 . Stir and continue cooking for about 3 hours or until the sauce has thickened.

In the meantime, prepare the béchamel sauce: heat the milk in a saucepan 7 separately, melt the butter over low heat 8 , then turn off the heat and add the cup (100 g) of flour all at once 9 ,

whisking quickly to prevent lumps from forming 10 . Put the pan back over low heat and stir until it becomes golden pour a little hot milk over the butter and flour mixture to dilute the bottom 11 , then add the rest, whisking all along. Add salt and nutmeg to taste. 12

Cook for 5-6 minutes over low heat until the sauce thickens 13 . Let it cool and prepare the crepes: thoroughly mix the milk 14 and eggs in a bowl. 15

Sift the flour directly into the bowl with the milk and eggs 16 , then whisk 17 to obtain a smooth, lump-free mixture 18 . Next, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important to eliminate any lumps.

Butter a crepe pan (or a non-stick 8-inch (20 cm) pan) and heat it. When hot, pour a ladle of crepe batter 19 in the pan, enough to cover the bottom: help yourself with the crepe batter spreader or rotate the pan to distribute the batter evenly. After about 1 minute over medium-low heat, you will notice a slight browning 20 , the edges will tend to curl up and you can turn the first crepe using a spatula. Cook the crepe on the other side for about 1 minute. As you cook them, transfer the crepes onto a plate 21 and set them aside. This recipe will yield 8 crepes.

In the meantime, the sauce will have reached the right consistency, season with salt and pepper, add the peas 22 and continue cooking for another 5 minutes. Once the sauce 23 is ready, transfer it to a bowl and dilute it with a spoonful of béchamel sauce 24 .

Cut the scamorza cheese into cubes 25 and take a 14x9-inch (36x24 cm) rectangular baking dish. Spread a layer of béchamel sauce on the bottom 26 , sprinkle with breadcrumbs and make the cannelloni (filled pasta tubes): lay a crepe on a cutting board, fill the center with the sauce and a few cubes of scamorza cheese 27 .

Roll up the crepe 28 to create the cannellone (filled pasta tube) and place it in the pan 29 . Keep going this way until you have used up all the remaining crepes. Once you have filled the baking dish, spread a generous layer of béchamel sauce on top 30 ,

Flavor with thyme sprigs 31 and season with a sprinkling of grated Parmesan cheese 32 . Cook in a static oven preheated to 350°F (180°C) for about 10 minutes, then switch to grill mode at 460°F (240°C) for 5 minutes or the time needed to brown the surface. When cooked, let your crespelle (crepes) cannelloni pasta cool down slightly and serve 33 .


Method

Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released.

Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half. Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated parmesan, the egg, and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste.

To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper.

Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and parmesan mixture into a piping bag. Pick up a cannelloni tube and put one side of the tube onto a chopping board. Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into the cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used.

Use the remaining 1 tablespoon olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce.

Scatter the mozzarella and remaining parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes.

To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper.

Recipe Tips

You can make this without a piping bag but it makes it much easier to get the filling inside the tubes!