Preparation and cooking times
Prep 15 mins
Cook 30 mins
Serves 2 for a main meal or 4 for a supper dish/starter
Ingredients
- 4 thick slices country-style loaves , white or brown
- 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
- 4 large flat mushrooms
- 200g jar roasted red peppers , either strips in oil or whole peppers in brine
- 150g firm goat's cheese
- Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
- Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat's cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
Ingredients
1 tbsp fresh thyme leaves 12 12cm/5in x 10cm/4in sheets fresh pasta
- To serve
Preparation method
- Preheat the oven to 180C/365F/Gas 4.
- Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
- Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
- Add the spinach and garlic and season well with salt and freshly ground black pepper.
- Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
- Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
- Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
- Transfer to the oven to bake for 15 minutes, or until cooked through.
- To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
