Roasted Red Pepper and Tomato Cannelloni

Pasta sheets filled with a rich ricotta, pecorino, and red pepper mixture, topped with roasted cherry tomatoes and baked.

Vegetarian Dinner Italian Pasta Cheese

Estimated Nutrition

Calories

587

kcal / serving

3522 kcal total

Carbs

32g

per serving

192 g total

Fat

36g

per serving

216 g total

Protein

32g

per serving

192 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Balsamic Vinegar

tsp

Balsamic Vinegar

for dressing

Dairy

500

Ricotta

300

Pecorino

grated

portion

Pecorino

shaved for serving

GrainsCereals

sheet

Pasta Sheets

fresh

NutsSeeds

tbsp

Thyme

fresh leaves

clove

Garlic

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

for dressing

Vegetables

400

Cherry Tomatoes

halved

piece

Red Peppers

roasted, from a jar

200

Baby Spinach

bunch

Green Salad Leaves

for serving

Method

Preheat the oven to 180°C and warm a roasting tin inside.

Roast halved tomatoes drizzled with olive oil for 10 minutes.

Add thyme, balsamic vinegar, garlic, and seasoning then roast for 15 minutes.

Remove tomatoes and grease a large ovenproof dish with the reserved roasting oil.

Blend red peppers until smooth and mix with ricotta, pecorino, and spinach.

Fill pasta sheets with the pepper mixture and roll into cylinders.

Arrange cannelloni in the dish, top with tomatoes, and bake for 15 minutes at 180°C.

Garnish with shaved pecorino and serve with a dressed green salad.