pasta

baked cannelloni

servings
6

method

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.

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

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1. by MARIA on Sat 28 Jan 2012 @ 11:20

HELLO. I AM FROM GREECE!!I COOK THIS DISH WITH NOT PRE-COOKED CANELLONI AND IT HAS A GREAT SUCCESS!!! I WILL TRY IT AGAIN WITH CREPES INSTEAD OF CANELLONI. I HOPE IT WILL BE FABOULOUS AGAIN!! BYE..

2. by Nicolas on Wed 28 Dec 2011 @ 19:21

Lads, don't worry about Vegetarian Parmesan or not.. Just enjoy the dish... Jamie simply states that it doesn't include bolognese sauce.... Keep it simple!

3. by Maria on Mon 31 Oct 2011 @ 10:58

can the sage leaves be replaced by bay leaves?

4. by ThersaMichael on Sun 09 Oct 2011 @ 01:01

first provider of products and shows that the marketplace is hungry.

5. by Élia Rita on Mon 05 Sep 2011 @ 16:21

Hi Jamie. I'm Élia, I live in Portugal. I like you're program and cooks. I'm a big, big fan. I liked to know how many books you publish. I liked to have got you're last book. You , if possible, offer the book for me, our give me the name off you're last book. Thancks for the attencion. And one big, big kiss for you, for your wife and daughters.

6. by michael on Sun 07 Aug 2011 @ 18:55

vegetarian is several things: "vegan" is no animal products whatsoever "ovo-vegetarian" is eggs included in an otherwise non-animal diet "lacto-vegetarian" is dairy products from milk in an otherwise non-animal diet "ovo-lacto" includes eggs as well as dairy so according to this, jamie's above recipe is lacto-vegetarian. and it looks nice btw. i'ma try it out =)

7. by Lou on Wed 08 Jun 2011 @ 14:46

Italian Parmesan cheese isn't vegetarian. If you're in the EU you shouldn't be able to find something labeled as Parmesan that is veggie as it has protected geographical status under EU law - i.e. you can't claim something is the authentic Italian cheese unless it's made in the right place in the traditional way - which means it will have been made with animal rennet. The only fake Parmesan I've found that is suitable for vegetarians is the non-dairy 'Parmesan style' version which tastes awful. I seriously doubt Jamie is suggesting we use that. I have been told Gran Moravia hard cheese from Sainsburys is a suitable alternative to use - but I've not actually tried it. Jamie - please, please, please stop putting Parmesan cheese in vegetarian recipes. It makes restaurants and pubs add it to their veggie options - meaning I can't eat anything!

8. by Ruby on Sun 05 Jun 2011 @ 04:47

@steve oxbrow - you can actually get parmesan with non-animal rennet (in Australia anyway). http://www.countryvalley.com.au/highlandorganics.html

9. by christine on Sun 01 May 2011 @ 21:51

I'm from Guadeloupe (French territories), and i really love your cooking, you are not like some of these french chiefs thinking they're the best. You're passionate and so is your cooking. You really deserve the life you're living and the "job" that you do. I never fail your recipes, you're just amazing, keep beeing yourself. Sorry for my english .

10. by Cindy on Thu 28 Apr 2011 @ 06:25

This dish is vegetarian just not vegan.

11. by steve oxbrow on Sat 02 Apr 2011 @ 13:55

sorry to be a party pooper jamie but parmesan is quite definitely NOT VEGETARIAN. The substitute PARMEZANO (TM) much derided by uour fellow chefs is derived from soya and is Vegan.

12. by ghada on Tue 29 Mar 2011 @ 08:42

I like yourall recipes even your dessert .I would like to learn its .

13. by lizbromley on Fri 09 Apr 2010 @ 21:46

I had never heard of Jamie Oliver until some friends told me about his show here in America where he is trying to revolutionize our pitiful disgusting diet (especially in school lunches). I applaud this effort so I will watch his show tonight. However, I came to the recipe section expecting to find healthy recipes and found lots like this, that are anything but healthy. Tasty, but definitely not healthy. Does he not practice what he preaches? If I served food like this to my family we would balloon into big fat Americans just as fast as if we ate at Burger King (though it would taste a billion times better for sure).

If anyone from the website is reading these posts, I suggest that you create a "healthy recipes" section within the recipe category. At least then people who listen to his message can find useful advice on his website instead of getting confused when they find nothing but recipes filled with cheese and butter and, in some cases, bacon. Yuck.

14. by Brendon halliwell on 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

15. by Thea on Sat 18 Jul 2009 @ 09:13

Taleggio has a strong aroma, but its flavor 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 specializes in Italian food.
It's pongy but nice :)

16. by Ella on Mon 29 Jun 2009 @ 12:08

I LOVE PASTA :)

17. by Daniela Pereira on 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!

18. by Ed on Thu 23 Apr 2009 @ 17:49

Jamie is probably the worst cook I've ever seen in my life. absolutely awful...

19. by Ana María Marín Oritz on 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.

20. by fierdous on 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?

21. by fierdous on Wed 25 Mar 2009 @ 17:25

JAMIE is the best most delicious cook in the whole wide world!!

22. by love on Wed 18 Mar 2009 @ 10:53

DELICIOUS!

23. by mandy on 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?

24. by Sylvia on 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.

25. by Wendy on 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.

26. by Helen Greenland on 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

27. by Danilo on 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.

28. by diana on 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!!

29. by Ana Marisa on 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! :)

30. by Ana Marisa on Tue 13 Jan 2009 @ 11:41

31. by Eva on Sun 11 Jan 2009 @ 17:23

umm...this helped me with my english homework...lol! x

32. by barbs on Fri 09 Jan 2009 @ 11:51

LOOKS BUTERZ

33. by Suzanne on 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!

34. by jack on Thu 08 Jan 2009 @ 13:51

hmmmmmmmmmm that looks so nice thanks jamie

35. by elaine on Wed 07 Jan 2009 @ 16:18

this was lovely i would recommend this to everyone thanx jamie x

36. by jess on Mon 05 Jan 2009 @ 10:59

Is this the recipe of your show jamie at home?

37. by niza on Mon 05 Jan 2009 @ 03:03

is very good food

38. by Macarena on 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.

39. by Ernest Choong on Sat 03 Jan 2009 @ 06:53

Jamie, i'm your number one fan!!!!

40. by Brooke on 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!

41. by pauline on 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?

42. by Mossiana on Mon 29 Dec 2008 @ 20:05

I love the fact that he uses the mascarpone.... and not the béchamelle... bravo for the recipe

43. by ja on Wed 24 Dec 2008 @ 18:48

this looks nice with all the festive cheers ITS CHRISTMAS 2008

44. by salepepe on Wed 24 Dec 2008 @ 12:57

mmmm

45. by cati on 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

46. by Liz on Mon 22 Dec 2008 @ 03:21

Hi! How much is a knob of butter (tsp., tbsp.?) Thanks for your help!

47. by shona on Sun 21 Dec 2008 @ 20:07

that looks nice i will try it

48. by bombi1776 on Sun 21 Dec 2008 @ 11:56

great!!!!!!

49. by marko on Sat 20 Dec 2008 @ 21:31

yum yum i will be making this

50. by Pietro on 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.

51. by Mark on Tue 16 Dec 2008 @ 18:34

Is this dish Italian? thanks x

52. by Georgi on 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!

53. by heather on Sun 14 Dec 2008 @ 17:31

YUM!!

54. by Chi on Sat 13 Dec 2008 @ 11:20

I really love pasta and I love Jaime Oliver lets get marry.

55. by emma on 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

56. by Patti Garland on Sun 07 Dec 2008 @ 00:59

Is the pasta pre-cooked?

57. by carmen on 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.

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