About This Recipe
This comforting cheesy cannelloni is the perfect way to unwind after a long day. Filled with rich flavors and baked to golden perfection, it’s a satisfying dinner that’s sure to bring everyone around the table with a smile.
Ingredients
At Oliviers&Co
1 jar Bell Pepper & Ricotta Cheese Pesto
Sabino Leono Olive Oil
Pressed Olive & Fresh Basil
Flower of Salt from Ebro Delta
At the market
4-5 sun dried tomatoes
12 lasagne sheets
9oz ricotta
1 egg
1/2 basil bunch
3oz fresh parmesan, grated
Directions
Wash, dry and chop the basil. Finely chop the tomatoes, keeping one for decoration.
In a large bowl, crush the ricotta with a fork, add basil, tomatoes, egg and half of the parmesan. Mix well. Salt & pepper to taste.
Preheat oven to 356°F.
Place the lasagne sheets in a large saucepan of boiling salted water and cook until they are still firm. Remove them with a skimmer, quickly drain and fill them one by one by placing a tbsp of filling along the edge.
Roll up to form a cannelloni. Place them one by one in a baking dish.
Spread 3 tbsp of bell pepper pesto on top and sprinkle with the remaining parmesan. Add pepper, drizzle with Sabino Leone olive oil and bake for 20 minutes. The top should be golden brown.
Spread the remaining bell pepper pesto, cut the remaining semi-dried tomato into strips on top. Finish with a drizzle of basil olive oil and serve immediately.