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Beef and ricotta cannelloni
Beef and ricotta cannelloni
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Simplify cannelloni using fresh lasagne sheets for easy filling.
Ingredients:
  • 550.00 gm tomato pasta sauce
  • 750.00 ml Bolognese sauce (see Notes)
  • 4 fresh lasagne pasta sheets, halved
  • 250g smooth ricotta
  • 250.00 ml grated pizza cheese
  • 62.50 ml fresh basil leaves
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm x 35cm rectangular ovenproof dish, then spread 1/2 cup of pasta sauce over the base.
  • Lay out a sheet of lasagna on a flat surface. Spread 1/3 cup of bolognese sauce along one long edge of the sheet. Roll it up to seal the filling inside. Transfer to the baking dish. Repeat the process with the remaining lasagna sheets and bolognese sauce. Spread half of the ricotta on top and smooth it out. Pour the remaining pasta and bolognese sauce over the ricotta layer. Add the rest of the ricotta on top and sprinkle with pizza cheese.
  • Loosely cover the dish with foil and bake for 30 minutes. Uncover and bake for another 30 minutes until the top is golden and the pasta is tender. Garnish with fresh basil and serve alongside a crisp salad.

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