Pesto Cannelloni

By Stephcooksstuff · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Blitz the basil, pine nuts, Parmesan (or Grana Padano), lemon zest and juice, and a little olive oil in a stick blender until not quite smooth.
3. Stir in the ricotta, salt and black pepper to taste.
4. Take the lasagne sheets out of the fridge and let them come to room temperature. Spoon the filling down the centre of each sheet, two per sheet, and roll into tubes so the filling is enclosed.
5. Spread 1 cup of passata thinly over the base of a 34x24 cm rectangular baking dish. Arrange the cannelloni side by side on top.
6. Add chilli flakes if you like some heat.
7. Pour the rest of the 700g passata evenly over the top and season with salt and pepper.
8. Sprinkle with the shredded pizza cheese and place the 6 reserved basil leaves on top.
9. Bake for 35 minutes, or until the cheese is golden brown and the centre is cooked through.

Summarized from Stephcooksstuff's video. Watch it for the details.