4.4
(14)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 220C fan-forced. Place tomatoes in a food processor and process until roughly chopped. Transfer to a bowl, stir in oil, then season with salt and pepper.
Step 2
Place ricotta, 20g parmesan and rocket dip in a bowl. Tear over half the bocconcini, season, then stir to combine.
Step 3
Dip each cannelloni sheet in a bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in a line in centre following long edge. Roll sheets up to enclose filling. Makes 8 tubes.
Step 4
Spread half the tomato mixture over base of a 20cm x 30cm shallow ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes.
Step 5
Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.
Step 6
Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.
Your folders
tine.no
3.8
(72)
Your folders
matprat.no
5.0
(20)
Your folders
giallozafferano.com
4.3
(426)
50 minutes
Your folders
godt.no
3.8
(22)
Your folders
taste.com.au
4.6
(16)
45 minutes
Your folders
olivemagazine.com
Your folders
spendwithpennies.com
5.0
(12)
Your folders
spendwithpennies.com
4.9
(114)
30 minutes
Your folders
peanutblossom.com
15 minutes
Your folders
food.com
5.0
(3)
1 hours
Your folders
yummymummykitchen.com
4.3
(320)
Your folders
aspicyperspective.com
4.9
(9)
35 minutes
Your folders
lastingredient.com
5.0
(1)
Your folders
allrecipes.com
4.4
(209)
Your folders
delish.com
Your folders
tasteofhome.com
4.9
(22)
5 minutes
Your folders
nutmegnotebook.com
Your folders
confessionsofafitfoodie.com
5.0
(3)
20 minutes
Your folders
thesouthernladycooks.com
5.0
(8)
65 minutes