Cheesy Stuffed Cannelloni Rolls

Ingredients

In the original Jamaican Cheese Roll, the dish is typically made with a flaky pastry crust and filled with a mixture of cheese and spices. However, in this Roman adaptation, we are replacing the pastry crust with cannelloni pasta and incorporating a tomato sauce to enhance the flavors. The focus is on the creamy cheese filling and the traditional Roman cooking techniques. We alse have the original recipe for Cheese Roll, so you can check it out.

• 12 cannelloni tubes 12 cannelloni tubes
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240g) ricotta cheese 1 cup (240g) ricotta cheese
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (15g) chopped fresh basil 1/4 cup (15g) chopped fresh basil
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the cannelloni tubes according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, basil, parsley, garlic, dried oregano, salt, and pepper. Mix well.
4. 4.
   Take each cooked cannelloni tube and carefully stuff it with the cheese mixture.
5. 5.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
6. 6.
   Arrange the stuffed cannelloni tubes in the baking dish and pour the remaining tomato sauce over them.
7. 7.
   Sprinkle additional grated Parmesan cheese on top.
8. 8.
   Cover the dish with aluminum foil and bake for 25 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Cannelloni tubes — Ensure that the cannelloni tubes are cooked until al dente to prevent them from becoming too soft during baking.
• Ricotta cheese — Use a high-quality ricotta cheese for a creamy and smooth texture in the filling.
• Tomato sauce — Opt for a flavorful tomato sauce or make your own using fresh tomatoes for the best taste.

Tips & Tricks

• To prevent the cannelloni tubes from sticking together, drizzle a little olive oil over them after cooking and before stuffing.
• For a more indulgent version, add cooked and crumbled Italian sausage to the cheese filling.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the tomato sauce before baking.
• Serve the Cheesy Stuffed Cannelloni Rolls with a side of garlic bread to complete the meal.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day lunch.

Serving advice

Serve the Cheesy Stuffed Cannelloni Rolls hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

Arrange the Cheesy Stuffed Cannelloni Rolls on a serving platter, allowing the melted cheese to ooze out. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese for an appetizing presentation.