Name: Fresh Tomato Cannelloni Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian

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Sugar

Calcium

Iron

Vitamin A

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Give this fresh tomato cannelloni a spin for dinner. Have your ingredients and equipment ready-and you're off

How to make Fresh Tomato Cannelloni Recipe

Sophia Young

Crawler

Italian

<p>Give this fresh tomato cannelloni a spin for dinner. Have your ingredients and equipment ready-and you're off</p>

Grape Tomatoes

Extra virgin olive oil

Fresh ricotta

Grated Parmesan

Tub rocket,  cashew and parmesan dip

Bocconcini

Fresh cannelloni sheets

Flat-leaf parsley

Preheat oven to 220c fan-forced. Place tomatoes in a food processor and process until roughly chopped. Transfer to a bowl, stir in oil, then season with salt and pepper.

step 1

Place ricotta, 20g parmesan and rocket dip in a bowl. Tear over half the bocconcini, season, then stir to combine.

step 2

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 8 tubes.

step 3

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.

step 4

Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.

step 5

Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.

step 6

Taste