Why You’ll Love This Pesto Cannelloni Recipe 🍝
This dish is a total crowd-pleaser. Here’s why it’ll become a favourite at your table:
- Easy to Prepare: Even though it sounds fancy, this recipe is straightforward, especially if you’re using fresh lasagne sheets. They’re a game-changer—no boiling, no fuss, just roll and bake!
- Flavour Explosion: The homemade pesto is bright and zesty, balanced perfectly with creamy ricotta and the rich tomato passata.
- Customisable: Want to add extra greens like spinach or kale? Go for it! Prefer a spicy kick? Chilli flakes to the rescue.
- Vegetarian-Friendly: A delicious vegetarian meal that’s hearty and satisfying enough to impress even meat lovers.
Tips for the Best Pesto Cannelloni 🌿🧀
To make sure this recipe turns out as delicious as it should, here are some handy tips:
- Use Fresh Basil: For the best flavour, grab a bunch of fresh, vibrant basil leaves. Wilted or older basil can taste bitter, so fresh is best! 🌱
- Invest in Good Cheese: Grana Padano or Parmigiano Reggiano makes a huge difference in the pesto. These cheeses add a nutty, salty depth you just won’t get from a pre-grated option.
- Fresh Lasagne Sheets: These are key for achieving the soft, melt-in-your-mouth texture. Make sure to let them come to room temperature before rolling to avoid cracking.
- Quality Passata: The passata is the base of your sauce, so opt for a high-quality one. Look for a brand with minimal additives for a fresh, clean taste. 🍅
- Toast the Pine Nuts: A quick toast in a dry pan before blitzing them in the pesto brings out their nutty flavour. It’s a small step with big flavour impact!
Serving and Pairing Suggestions 🥂
This Pesto Cannelloni is rich, so it pairs beautifully with light, fresh sides:
- A Crisp Salad: Think rocket with a lemon vinaigrette or a simple caprese salad. The acidity balances the richness of the cannelloni.
- Garlic Bread: Because who doesn’t want some buttery, garlicky bread to mop up all that extra sauce?
- Wine Pairing: A chilled Sauvignon Blanc or a light Pinot Grigio works wonderfully with the zesty pesto and creamy filling. If you prefer red, go for something light like a Pinot Noir. 🍷
Storing Your Pesto Cannelloni 🍴❄️
Got leftovers? Lucky you! Here’s how to store them:
- In the Fridge: Cover the baking dish tightly with cling wrap or transfer leftovers to an airtight container. Store in the fridge for up to 3 days.
- In the Freezer: Pesto Cannelloni freezes well, making it a great meal prep option. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to enjoy, defrost in the fridge overnight and reheat in the oven at 180°C until warmed through.
- Reheating Tips: Reheat leftovers in the oven at 180°C until hot and bubbling. For microwave reheating, cover the dish with a microwave-safe lid or plate to keep the cheese from drying out.
Other Recipes You’ll Love 💕
If you enjoyed this Pesto Cannelloni, here are a few more recipes to try:
- Spinach and Ricotta Cannelloni: A classic combo that never fails to please. Add a little nutmeg to the ricotta for a flavour boost.
- Pesto Pasta Bake: Swap cannelloni for penne or rigatoni and create an easy, cheesy pesto bake.
- Homemade Pesto Gnocchi: Fluffy gnocchi coated in fresh pesto and sprinkled with parmesan. So simple, so good!
- Roasted Veggie Lasagne: Layered with roasted eggplant, zucchini, and capsicum, this dish is hearty and packed with flavour.
Share Your Creations With Me! 📸
I’d love to see your delicious Pesto Cannelloni creations. Snap a pic, post it on Instagram, and tag me @steph_cooks_stuff. Don’t forget to use the hashtag #PestoCannelloni so I can cheer you on in the kitchen! 🎉
So what are you waiting for? Grab your ingredients and let’s get rolling (literally)! This dish is sure to impress and will have everyone coming back for seconds. Buon appetito! 🥰🍴
Pesto Cannelloni
- Total Time: 55
- Yield: 6 1x
Description
Pesto Cannelloni – A Cheesy, Comforting Classic! 🧀🌿✨
If you love creamy ricotta, fresh basil, and a cheesy, golden-baked top, this Pesto Cannelloni is calling your name! It’s a fresh take on a classic, bursting with rich flavors and a zesty twist of lemon. Perfect for a cozy dinner or impressing guests with a dish that looks as amazing as it tastes.
And the best part? Thanks to ALDI for keeping the ingredients fresh and affordable! Plus, the Sunbeam stick blender makes blending that pesto filling a total breeze. No lumps—just smooth, herby goodness. 🙌
🍝 The Secret to Perfect Cannelloni?
✅ Use fresh lasagne sheets (at room temp) for easy rolling.
✅ Add chili flakes for a spicy kick.
✅ Let the pesto filling shine—don’t over-blend!
Once it’s all baked to bubbly perfection, top it with extra parmesan and dig in. This dish is vegetarian, packed with flavor, and oh-so-satisfying! Who’s giving it a go? Let me know in the comments! ⬇️
Ingredients
- 1 bunch Basil (keep 6 leaves aside)
- 1 cup shaved Emporium Selection Parmesan (or Grana Padano)
- 1/2 cup Oh So Natural Pine Nuts
- 1 Lemon – zest and juice
- 2–3 tbsp The Olive Tree Olive Oil
- 500gm fresh Emporium Selection Ricotta
- 1 packet fresh World Kitchen Lasagne sheets
- 700gm jar Remano Passata
- 250gm shredded Westacre Pizza Cheese
- Stone Mill Salt and Black pepper to taste
Instructions
- Pre heat the oven to 180 degrees Celsius
- In a large stick blender, blitz together the Basil, Pine Nuts, Grana Padano or Parmesan, and Lemon zest and juice and some Olive Oil, until not quite smooth.
- Add the Ricotta Cheese, Salt & Black Pepper to taste – and stir to combine.
- To construct the Cannelloni, spoon the mixture vertically down the centre of the lasagne sheet, two per sheet, roll into a tube so that the mixture is enclosed. Make sure you take the lasagna sheets out of the fridge and bring it to room temperature before filling them with the Pesto mix. Repeat this process until you have used up all the mixture
- pour 1 cup of Tomato Passata over the base of your baking dish as a thin layer and place the Pesto Cannelloni over it next to one another into a 34X24 rectangular baking dish.
- Add some Chilli flakes if you like it a bit spicy.
- Pour the remaining jar of Passata evenly on top and season with Salt and Pepper again.
- Sprinkle with Pizza Cheese and place 6 Basil leaves on top.
- Bake for 35 minutes or until Cheese is golden brown, and the centre has cooked through.
- Prep Time: 20
- Cook Time: 35
- Category: Recipes
- Method: Filled and baked pasta tubes.
- Cuisine: This dish is inspired by Italian cuisine, specifically cannelloni, a type of filled pasta. 1 The use of pesto, ricotta, and parmesan is also indicative of Italian influence. However, it's a modern, convenient adaptation and likely not a traditional recipe from a specific region.
Frequently Asked Questions
Absolutely! Assemble the cannelloni the day before, cover it tightly, and store it in the fridge. When ready to bake, let it come to room temperature and then pop it in the oven.
Sure, but homemade pesto really makes this dish shine. If you’re short on time, go for a high-quality store-bought option and consider adding a squeeze of lemon for extra freshness.
Yes! Simply use gluten-free lasagne sheets. Make sure the passata and pesto ingredients are also gluten-free.