Ricotta, Basil & Bell Pepper Pesto Cannelloni - Oliviers & Co.

Ricotta, Basil & Bell Pepper Pesto Cannelloni

May 16, 2018
Ricotta, Basil & Bell Pepper Pesto Cannelloni

This cheesy cannelloni is the perfect dinner at the end of a long day. Makes for a dinner the whole family will love!

Ricotta, Basil & Bell Pepper Pesto Cannelloni

Serves 4
Prep Time: 15 minutes
Cooking time: 20 minutes.

Instructions:

Wash, dry & chop the basil. Finely chop 3-4 sun-dried tomatoes (keep one for serving). In a large bowl, crush the ricotta with a fork, add the basil, sun-dried tomatoes, egg & half of the parmesan freshly grated. Mix well. Salt & pepper to taste.

Preheat the oven to 180 °F. Place the lasagne sheets in a large saucepan of boiling salted water & cook until they are still firm (see instructions on packaging). Remove them with a skimmer, quickly drain & stuff them one by one by placing a tablespoon of filling along the edge. Roll up to form a cannelloni. Place them one by one in a baking dish. Spread 3 tablespoons of Bell Pepper & Ricotta Cheese Pesto on top & sprinkle with the remaining grated parmesan. Add pepper, drizzle with the Olive & Basil Oil, then bake for 20 minutes. The top should be golden brown. Spread the remaining bell pepper pesto, cut into thin strips on top & serve immediately.

Oliviers & Co tip:

You can add a tablespoon of Bell Pepper & Ricotta Cheese Pesto to the ricotta filling & replace the basil with fresh tarragon. This cannelloni dish can be prepared in advance, in which case, keep chilled until baking time.

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