Pesto Cannelloni
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Serves 4
Rich, creamy, and bursting with pesto flavor, this Pesto Cannelloni is a game-changer for pasta night! Fresh lasagne sheets are filled with a ricotta-pesto blend, baked in tangy passata, and topped with gooey cheese for a dish that’s sure to impress. Perfect for busy weeknights or weekend indulgence!
Recipe
Serves 4 · Prep 20m · Cook 35m
Ingredients
- 1 bunch fresh basil (reserve 6 leaves)
- 1 cup shaved Emporium Selection parmesan (or Grana Padano)
- ½ cup Oh So Natural pine nuts
- 1 lemon (zest and juice)
- 2–3 tbsp The Olive Tree extra virgin olive oil
- 500g Emporium Selection fresh ricotta
- 1 packet fresh World Kitchen Lasagne sheets
- 700g jar Remano passata
- 250g Westacre shredded pizza cheese
- Stonemill salt and black pepper to taste
- Optional: Stonemill chili flakes
Method
- Prepare the Pesto Filling: — Preheat oven to 180°C.Use a stick blender to blitz basil (reserve 6 leaves), pine nuts, Parmesan, lemon zest, lemon juice, and olive oil until nearly smooth.Add ricotta, salt, and pepper, and stir until combined.
- Construct the Cannelloni: — Bring lasagne sheets to room temperature before filling.Spoon the pesto mixture vertically down the center of each sheet (two lines per sheet) and roll into tubes, enclosing the filling. Repeat with all sheets and filling.
- Assemble the Dish: — Pour 1 cup of passata into the base of a 34x24cm baking dish as a thin layer.Place cannelloni tubes side by side in the dish.Sprinkle chili flakes (optional), then pour the remaining passata over the top. Season with salt and pepper.
- Bake: — Sprinkle shredded pizza cheese evenly over the cannelloni.Place reserved basil leaves on top.Bake for 35 minutes or until the cheese is golden and bubbling and the center is cooked through.
- Serve: — Let cool slightly before serving. Enjoy this creamy, flavorful dish!