Goats' Cheese Cannelloni with Cherry Tomatoes

Baked fresh pasta rolls filled with ricotta, goats' cheese, and spinach, topped with seasoned cherry tomatoes and parmesan.

Vegetarian Dinner Pasta Cheese Baked

Estimated Nutrition

Calories

746

kcal / serving

2984 kcal total

Carbs

37.7g

per serving

150.8 g total

Fat

54.6g

per serving

218.4 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

400

Ricotta

100

Goats Cheese

Parmesan

grated, use vegetarian alternative if required

unit

Parmesan

shavings for garnish

GrainsCereals

sheet

Fresh Pasta

12cm x 10cm sheets

NutsSeeds

tbsp

Thyme

fresh leaves

unit

Salt

to taste

unit

Black Pepper

freshly ground

unit

Garlic

crushed

OilsFats

125

Extra Virgin Olive Oil

Vegetables

400

Cherry Tomato

halved

200

Baby Spinach

bunch

Green Salad Leaves

dressed with olive oil and balsamic vinegar

Method

Serve three rolls per plate with parmesan shavings and green salad.

Preheat the oven to 180°C.

Toss tomatoes with olive oil, thyme, salt, and pepper in a bowl.

Mix the ricotta, goats' cheese, and grated parmesan in a separate bowl.

Stir in the spinach and garlic, then season with salt and pepper.

Pipe or spoon the cheese mixture along the edge of each pasta sheet and roll up.

Pour tomato oil into an ovenproof dish and arrange the cannelloni rolls inside.

Distribute the tomatoes over the top of the cannelloni.

Bake in the oven for 15 minutes.