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Baked cannelloni © David Loftus
"Great kit makes cooking a pleasure."
Jamie Oliver Flip StorageJar, sorbet, Extra large
£8.50

baked cannelloni

main courses | serves 6
Try these simple cannelloni – they’re great as a vegetarian alternative.

Preheat the oven to 190ºC/375ºF/gas 5. Mix half the Parmesan, the mascarpone, the taleggio, the lemon zest and juice, and the walnuts. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.
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ingredients

• a handful of Parmesan, grated
• 2 x 250g tubs of mascarpone
• 100g taleggio cheese, grated
• zest and juice of 2 lemons
• a handful of chopped walnuts
• 180g bag of baby spinach, chopped
• sea salt and freshly ground black pepper
• 20g pack of fresh sage
• 2 knobs of butter
• 1 packet of fresh lasagne – 12 sheets

related forum topics

Subject
Replies
Last post
Small Pasta Cooker
1
Sun 15 Nov 2009 @ 01:13
Gluten free pasta?
5
Tue 10 Nov 2009 @ 21:10
Where does pasta originate from?
9
Wed 28 Oct 2009 @ 21:46
Ricotta affumicatia pasta recipe needed
4
Sat 17 Oct 2009 @ 17:14
fresh pasta
1
Tue 13 Oct 2009 @ 17:08

user comments

45 comments
1. Brendon halliwell Tue 11 Aug 2009 @ 10:36 Jamie i was watching your program and you were making Cannalloni, you had sheets allready made. What sheets were they or is it best to make your own.
Thank you
Brendon from down under
2. Thea Sat 18 Jul 2009 @ 09:13 Taleggio has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang, according to Wikipedia.
I found some today, it's Italian so your best bet would to be to find a store which specialises in Italian food.
It's pongy but nice :)
3. Ella Mon 29 Jun 2009 @ 12:08 I LOVE PASTA :)
4. Daniela Pereira Tue 23 Jun 2009 @ 17:38 Hey Jamie!

I would like to say that I am a massive fan of yours! I love the food you cook (especially Italian) and all of your tv shows! And I especiall love the fact that you're not like most chef's who serve tiny portions and are afraid to touch their food.
Thank you for inspiring us all to cook! Many a time you've saved us from another boring meal at home!
5. Ed Thu 23 Apr 2009 @ 17:49 Jamie is probably the worst cook I've ever seen in my life. absolutely awful...
6. Ana María Marín Oritz Sun 12 Apr 2009 @ 11:51 Hola soy una gran fan de sus programas de TV, he hecho varias de sus recetas e incluso he comprado algunos de sus libros. Me encantaria que la web trajera una opción en español, para poder realizar algunas de las recetas.
Gracias por hacer de la cocina algo mas sencilla, deliciosa y al alcance de mi familia.
Ana M.
7. fierdous Wed 25 Mar 2009 @ 17:29 im in south africa and ive never seen or heard taleggio cheese, what type of cheese is this? what can i substitute it for?
8. fierdous Wed 25 Mar 2009 @ 17:25 JAMIE is the best most delicious cook in the whole wide world!!
9. love Wed 18 Mar 2009 @ 10:53 DELICIOUS!
10. mandy Mon 23 Feb 2009 @ 19:05 Was wondering if this cannelloni dish could be prepared the night before up to the final cooking bit, refrigerated and then cooked the following day?
11. Sylvia Tue 10 Feb 2009 @ 18:18 Like Diana of Jan 15, I would like to view the recipe for the cauliflower/Broccoli stuffed cannelloni - I have most of the ingredients and method but would like to review. Want to cook this on Feb 14 for valentines so pleeese post before then.
Many thanks.
12. Wendy Tue 10 Feb 2009 @ 15:03 Can you please put the recipe for the broccoli and cauliflower canelloni up as like Diane i can't seem to find it.
13. Helen Greenland Fri 23 Jan 2009 @ 11:00 I cannot find the recipe for the leek covered with prosciutto and then added to fresh pasta recipe on the net. I saw it on one of your shows and would very much like to try it out on my husband
14. Danilo Thu 22 Jan 2009 @ 13:38 Olá Jamie, sou muito seu fã, admiro a sua vontade e elegância ao cozinhar. Estou prestes a fazer um curso de culinária com o chefe Nicolau Rosa aqui no Brasil, quem sabe um dia poderemos nos encontrar para umas cervejas. Parabéns!!

Danilo.
15. diana Thu 15 Jan 2009 @ 01:32 hey Jamie,
I was wondering if you could put your broccoli and cauliflower canelloni recipe on the net. I saw it on one of your shows and cant remember how you've done it and am dying to try it out thanks!!
16. Ana Marisa Tue 13 Jan 2009 @ 11:44 Hi Jamie!!!
I'm a big fan of yours. Let me tell you that you have a lot of fans in Portugal! We love to see your shows. And I have lerned a lot of things about food! I would like for you to prepare some portuguese food. Has a lot of flavor! :)
17. Ana Marisa Tue 13 Jan 2009 @ 11:41 Hi Jamie!!!
I'm a big fan of yours. Let me tell you that you have a lot of fans in Portugal! We love to see your shows. And I have lerned a lot of things about food! I would like for you to prepare some portuguese food. Has a lot of flavor! :)
18. Eva Sun 11 Jan 2009 @ 17:23 umm...this helped me with my english homework...lol! x
19. barbs Fri 09 Jan 2009 @ 11:51 LOOKS BUTERZ
20. Suzanne Fri 09 Jan 2009 @ 06:37 Hi Jamie! I'm a huge fan of yours. I love your recipes and I enjoy watching your shows. Cheers!
21. jack Thu 08 Jan 2009 @ 13:51 hmmmmmmmmmm that looks so nice thanks jamie
22. elaine Wed 07 Jan 2009 @ 16:18 this was lovely i would recommend this to everyone thanx jamie x
23. jess Mon 05 Jan 2009 @ 10:59 Is this the recipe of your show jamie at home?
24. niza Mon 05 Jan 2009 @ 03:03 is very good food
25. Macarena Sun 04 Jan 2009 @ 20:46 I'm going to try it, looks great!

to Patti Garland. Jamie uses fresh pasta. If you buy dried lasagna sheets, you need to pre-cook it.
26. Ernest Choong Sat 03 Jan 2009 @ 06:53 Jamie, i'm your number one fan!!!!
27. Brooke Sat 03 Jan 2009 @ 00:10 I use to wake up Saturday and look forward to watching Jamie's @ Home show and suddenly it went away! I'm very sad! Jamie's a breath of fresh air and I miss his show immensely!
28. pauline Fri 02 Jan 2009 @ 19:18 what for cheese is tagelggio? can I use another cheese,
I live in holland and don't know this cheese help?
29. Mossiana Mon 29 Dec 2008 @ 20:05 I love the fact that he uses the mascarpone.... and not the béchamelle... bravo for the recipe
30. ja Wed 24 Dec 2008 @ 18:48 this looks nice with all the festive cheers ITS CHRISTMAS 2008
31. salepepe Wed 24 Dec 2008 @ 12:57 mmmm
32. cati Mon 22 Dec 2008 @ 08:22 I have one question. Can I substitute the mascarpone for Ricotta cheese?? I guess if I could, it would be a light version of this recipie.
Thanks
33. Liz Mon 22 Dec 2008 @ 03:21 Hi! How much is a knob of butter (tsp., tbsp.?) Thanks for your help!
34. shona Sun 21 Dec 2008 @ 20:07 that looks nice i will try it
35. bombi1776 Sun 21 Dec 2008 @ 11:56 great!!!!!!
36. marko Sat 20 Dec 2008 @ 21:31 yum yum i will be making this
37. Pietro Fri 19 Dec 2008 @ 19:15 Looks OK...if you can get manicotti shells (which cannelloni is made from) so much the better...just pre-boil. Since my old man was from Palermo his (passed down) recipes were fairly rustic...we used ricotta in all our fillings and a thin layer of mozzarella as well for cannelloni. Main thing!...in southern Italy & Sicily peccorino Romano was always used, more strident than Parmegiano...but then again, there always seems to be a North vs South in cookery (and politics)...how else could Northern Italians wind up with gnocchi?...( German, definitely) Pete.
38. Mark Tue 16 Dec 2008 @ 18:34 Is this dish Italian? thanks x
39. Georgi Tue 16 Dec 2008 @ 01:08 Hey Emma - this of it as a lasagna. So if you want the cheese to be golden and a bit crips thats ok, but crunchy pasta is not too crash hot. Enjoy - this receipe is brilliant!
40. heather Sun 14 Dec 2008 @ 17:31 YUM!!
41. Chi Sat 13 Dec 2008 @ 11:20 I really love pasta and I love Jaime Oliver lets get marry.
42. emma Mon 08 Dec 2008 @ 18:12 I'm doing a test for pasta and i think that this will brilliant. One question though, is it supposed to be crispy on the top? thanks
43. Patti Garland Sun 07 Dec 2008 @ 00:59 Is the pasta pre-cooked?
44. carmen Fri 05 Dec 2008 @ 16:04 I love jamie oliver, I've been seeing him on tv for a long time and I enjoy his program more and more every day.
45. ANN Wed 03 Dec 2008 @ 17:51 This looks delicious! I will have to give it a go!

Ann

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