The perfect three-cheese cannelloni

This delicious traditional Italian dish has never tasted so good! With just a handful of super easy, fresh ingredients – you will have absolutely everyone asking you for the recipe.

Cannelloni is a guaranteed crowd pleaser so whip this up to enjoy as the vegetarian main when you have guests coming over, or to bring along to a family and friends get together! Don’t forget to serve it alongside a piece of bread to soak up all the goodness at the end. Yum!

Ingredients

• 400g grape tomatoes
• 2 tablespoons extra virgin olive oil
• 500g fresh ricotta
• 40g grated parmesan
• 150g tub rocket, cashew and parmesan dip
• 200g bocconcini
• 8 fresh cannelloni sheets
• 1/4 bunch flat-leaf parsley
• 40g (1/4 cup) natural almonds

Method

1. Preheat oven to 220C fan-forced. Place tomatoes in food processor. Process until roughly chopped. Transfer to bowl, stir in oil, then season with salt and pepper.
2. Add ricotta, 20g parmesan and rocket dip to separate bowl. Tear over half the bocconcini, season, then stir to combine.
3. Dip each cannelloni sheet in bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in line in centre following long edge. Roll sheets up to enclose filling. Makes 8 tubes.
4. Spread half tomato mixture over base of a 20cm x 30cm shallow, metal ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes.
5. Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped. Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture.
6. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.