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: Cooking
- Cuisine: Italian