Pesto Cannelloni Recipe

How to make Pesto Cannelloni

Method:

  1. Preheat oven to 180°C (160°C fan-forced).
  2. With a large stick blender, blitz together the basil, pine nuts, parmesan or grana padano, lemon zest and juice plus some olive oil, until not quite smooth. 
  3. Add the ricotta cheese, salt and black pepper, to taste. Stir to combine. 
  4. Take the lasagne sheets out of the fridge and bring to room temperature before filling them with the pesto mix. To construct the cannelloni, spoon the mixture vertically down the centre of the lasagne sheet, 2 per sheet, then roll into a tube so that the mixture is enclosed. Repeat this process until you have used up all the mixture.
  5. Pour 1 cup of tomato passata over the base of your baking dish, as a thin layer, then place the pesto-filled cannelloni over it, next to one another, into a 34cm x 24cm rectangular baking dish.
  6. Add some chilli flakes, if you like it a bit spicy.
  7. Pour the remaining jar of passata evenly on top, then season with salt and pepper again.
  8. Sprinkle with pizza cheese and place 6 basil leaves on top.
  9. Bake for 35 minutes or until cheese is golden brown and the centre has cooked through.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie