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Goats' Cheese Cannelloni with Cherry Tomatoes

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

VegetarianDinnerPastaCheeseBaked

Estimated Nutrition

Per Serving Total
Calories 746 kcals 2984 kcals
Carbohydrates 37.7 grams 150.8 grams
Fat 54.6 grams 218.4 grams
Protein 26.3 grams 105.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
400
g
Ricotta
100
g
Goats' Cheese
30
g
Parmesan
grated, use vegetarian alternative if required
1
unit
Parmesan
shavings for garnish
GrainsCereals
12
sheet
Fresh Pasta
12cm x 10cm sheets
NutsSeeds
1
tbsp
Thyme
fresh leaves
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground
2
unit
Garlic
crushed
OilsFats
125
ml
Extra Virgin Olive Oil
Vegetables
400
g
Cherry Tomatoes
halved
200
g
Baby Spinach
1
bunch
Green Salad Leaves
dressed with olive oil and balsamic vinegar

Steps

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