This four cheese Cannelloni recipe will save your mid week dinner woes
And deliver a well-deserved round of serotonin. The post This four cheese Cannelloni recipe will save your mid week dinner woes appeared first on RUSSH.
Moderated by Tomas Kauer 
Weeknights – they’re always such a hassle to plan for when it comes to meal prep. But when it all boils down to it all we really want is a warm, hearty meal at the end of the day. There are so many avenues you can go down, but really is there anything better than a delicious Italian meal? We think not! A cuisine that always feels like a luxury, having an Italian dish midweek feels like a cheat day, but it doesn’t have to be. Enter the Italian meals of all meals, the Cannelloni. Easily prepared nutritious and filling there is nothing better, or easier than just popping a tray in the oven at the end of a long work day. There are many different ways of throwing this dish together, and simply adapted for those who enjoy meat.
Made with an assortment of cheeses, including a sharp cheddar to give it bite. This Cannelloni is finished off with a handful of palette cleansing rocket for some extra greens. Enjoy with some rustic Italian bread and a glass of wine for good measure. A simple and enjoyable mid week meal, below we have the recipe to save you from dinner burnout.
Four cheese cannelloni recipe
Ingredients
4 fresh egg lasagne sheets, cut in half50ml extra virgin olive oil250g grape tomatoes1 garlic clove, crushed1 1/2 cups (375ml) tomato passata10 basil leaves2 tbs finely grated parmesan, plus extra to scatterRocket, to serveFilling
200g fresh ricotta, drained2/3 cup (50g) finely grated parmesan50g asiago cheese (from specialty grocers and delis), grated100g sharp cheddar, grated1 egg, lightly beaten1 cup chopped rocket leavesZest & juice of 1/2 lemon
Method
For the filling, combine all ingredients in a large bowl and mix to combine. Season to taste. Spoon 1/4 cup of the filling along the long side of each halved pasta sheet and loosely roll to enclose. Place in a baking dish, seam side down. Repeat with remaining filling and pasta and set aside.
To make the sauce, heat oil in a heavy- based saucepan over medium heat. Add tomatoes and cook, stirring occasionally, for 5-6 minutes, until tomatoes begin to blister. Reduce heat to low, add passata and season with salt flakes and pepper. Cook for 10-15 minutes until thick and reduced. Stir in the basil and parmesan.
Preheat oven to 180°C. Pour the tomato sauce over the cannelloni then cover the baking dish with foil and bake for 25 minutes. Remove the foil, then bake for a further 15 minutes or until golden and the pasta is tender. Remove from the oven and scatter with extra parmesan and freshly ground black pepper. Serve immediately with rocket alongside.
Image via Delicious
The post This four cheese Cannelloni recipe will save your mid week dinner woes appeared first on RUSSH.
