Ingredients Jump to Instructions ↓

  1. For the Cannelloni:

  2. 1 tablespoon olive oil

  3. 1 small carrot, grated

  4. 1 tablespoon dried Italian herb mix

  5. sea salt and freshly ground pepper

  6. 340g cottage cheese

  7. 1 egg, beaten

  8. 16 cannelloni pasta tubes

  9. For the Sauce:

  10. 750g ready-made four cheese sauce

  11. 285g streaky bacon, finely chopped

  12. 1/2 large red onion, finely chopped

  13. 1 large red romano pepper, finely chopped

  14. 2 large tomatoes, skinned and chopped

  15. 115g mushrooms, chopped

  16. 1 tablespoons garlic granules

  17. 1 tablespoons chilli powder or to taste

Instructions Jump to Ingredients ↑

  1. For the cannelloni: Heat oil in a saucepan until hot. Saute carrot, red onion and herbs until tender. Season with salt and pepper. Let cool slightly, then mix with egg and cottage cheese. Set aside.

  2. For the sauce: Cook the bacon in a dry saucepan until lightly crisp, but not overcooked. Lower the heat and add red onion and sweat, covered for 5 minutes. Add pepper and soften by sweating. Stir in tomatoes, cheese sauce, garlic and chilli powder. Simmer gently for 15 minutes.

  3. Fill cannelloni with cottage cheese mixture and place into a greased baking dish. Cover with sauce. Sprinkle with freshly grated Parmesan, if desired.

  4. Cover with foil and bake at 180 C / Gas 4 for 45-50 minutes or until tender.


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