header banner

Baked cannelloni

Try these simple cannelloni – they're great as a vegetarian alternative.

Nutritional Information (amount per serving)

Calories
566kcal
Carbs
18.8g
Sugar
5.0g
Fat
48.7g
Saturates
31.7g
Protein
11.8g

Serves 6   Approx time: 40   Difficulty: super easy

Ingredients

  • 1 handful Parmesan, grated
  • 2x250 g tubs mascarpone
  • 100 g Taleggio cheese, grated
  • 2 lemons, zest and juice of
  • 1 handful chopped walnuts
  • 180 g baby spinach, chopped
  • sea salt
  • freshly ground black pepper
  • 20 g fresh sage
  • 2 knobs butter
  • 12 fresh lasagne sheets
 

Method

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.

Copyright © 2014 JamieOliver.com