This super tasty vegetarian cannelloni dish is perfect for a delicious meat-free lunch or dinner to share with family and friends. Serve with a simple rocket salad.
Time: 45 minutes
- 400g tomatoes
- 2 tablespoons extra virgin olive oil
- 500g fresh ricotta
- 40g grated parmesan
- 150g tub rocket, cashew and parmesan dip
- 200g bocconcini
- 8 fresh cannelloni sheets
- 1/4 bunch flat-leaf parsley
- 40g (1/4 cup) natural almonds
Preheat oven to 220ºC and place tomatoes in a food processor and blitz until roughly chopped. Transfer to a bowl, stir in oil and then season with salt and pepper. Place ricotta, 20g parmesan and rocket dip in a bowl. Tear in over half the bocconcini, season, then stir to combine. Dip each cannelloni sheet in a bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in a line in centre following long edge. Roll sheets up to enclose filling. Makes eight tubes. Spread half the tomato mixture over base of a 20cm x 30cm shallow ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes. Tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.
Uncover dish, tear over remaining bocconcini, and sprinkle over parsley mixture. Bake, uncovered, for a further five minutes or until top is golden and pasta is cooked. Serve immediately.