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Ricotta Cannelloni

Mushrooms and goat cheese
Cooking Time: 30 minutes
Serves
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INGREDIENTS

  • 12 Perfetto cannelloni shells
  • 2 cups Marinara sauce of choice mixed with 2 tbsp of water
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 4 cups White button mushrooms chopped
  • 1tbsp fresh parsley chopped
  • 1tbsp Fresh thyme chopped
  • 1 Cup Fresh ricotta cheese
  • 1 Cup Parmesan cheese grated and divided into two
  • Salt & peppe
  • ½cup Goat cheese

Directions

  • 1.
    Preheat oven to 200C
  • 2.
    Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
  • 3.
    Mix the ricotta & goat cheese with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the parmesan. Season with salt and pepper and stir well to combine
  • 4.
    Stuff the cannelloni tubes with the mixture
  • 5.
    In every mini-cocotte , add 2 tbsps of marinara sauce Arrange the cannelloni on top of the sauce, and top with 2 tbsp of marinara sauce and a pinch of parmesan
  • 6.
    Cover with aluminium foil and pop into the oven for 30 minutes 7-Take the cannelloni out of the over, unfold & serve

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