Sunday lunch: Vegetarian cheese cannelloni

Instead of having meat, there is another alternative you can try: the cheese cannelloni.

If you are looking for a mouth-watering vegetarian option that is packed with flavour and creamy goodness, you are in for a treat with this recipe.

So, slip on that apron, gather up your choice of ingredients, and get cooking.

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Vegetarian cheese cannelloni

Make this Sunday special by cooking a tasty Cheese Cannelloni dish for your friends and family. It’s a great choice for a vegetarian meal.

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• Author: Ashley Fehr
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 1x
• Category: Lunch, Brunch, Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3½ cups marinara sauce (divided)
• 125 grams oven ready cannelloni pasta (12 noodles)
• 475 grams Ricotta (about 2 cups)
• 225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
• ⅓ cup + 2 tablespoons shredded Grana Padano cheese (divided)
• 1 egg
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ cup water
• 400 grams Mozzarella di Bufala Campana (two balls) thinly sliced

Instructions

1. Preheat oven to 176°C and lightly grease a 23 x 33cm baking dish. Spread 2 cups marinara sauce in the bottom
2. Stir together the Ricotta, spinach, ⅓ cup Grana Padano cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
3. Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
4. Combine remaining 2 cups marinara sauce with ¼ cup water.
5. Pour sauce over cannelloni shells in pan and top with Mozzarella di Bufala Campana, and 2 tablespoons Grana Padano. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 40 minutes or until pasta is tender and cheese is melted.
6. Uncover and continue baking until cheese is lightly browned. Serve.

Notes

• Baked cheese cannelloni will last in an airtight container in the fridge for five days or in the freezer for three months.
• To reheat, thaw in the fridge if frozen, then bake or microwave until heated all the way through.

  *This recipe was sourced from thereceiperebel.com.

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