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Tomato cannelloni

Recipe from: 1/23/2003 12:00:00 AM
Ingredients 10
Servings 6


  • 1
    plum tomatoes, chopped
  • 45
    olive oil
  • 10
    dried oregano
  • 10
  • salt and freshly ground black pepper
  • 12
    lasagne sheets
  • 90
    sun-dried tomato pesto
  • 300
    soft goat's milk or ricotta cheese
  • 60
    grated Parmesan cheese
  • fresh basil leaves, torn into pieces


Preheat oven to 220 °C and butter a 30 cm square ovenproof dish.
Set aside a third of the tomatoes.
Heat 30 ml of the olive oil in a pan and fry the remaining two thirds of the tomatoes for a few seconds.
Cover and braise for 5 minutes, shaking the pan occasionally.
Add the oregano, sugar and seasoning and stir until the tomatoes have formed a chunky sauce.
Cook the lasagne sheets until just soft and place in a dish of cold water until needed.
Spoon half the tomato sauce into the bottom of the ovenproof dish, spreding it evenly.
Spread each lasagne sheet with 7 ml of the tomato pesto.
Crumble the goat's milk cheese over the sheets and arrange in the ovenproof dish.
Spoon the remaining tomato sauce on top and scatter the reserved tomatoes over the dish.
Drizzle with the remaining olive oil, cover and bake for 25 minutes.
Sprinkle with the Parmesan cheese and bake uncovered for 15 minutes until golden brown on top.
Remove from oven and sprinkle with fresh basil leaves just before serving.

Read more on: bake  |  sauté


Pasta e Piselli

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