Cannelloni with mozzarella, feta and tomato
Here is an easy and flavourful cannelloni recipe with fresh lasagne sheets, creamy mozzarella, feta, peeled tomatoes and fresh basil. The recipe is simple, vegetarian and perfect when you want to make a pasta dish that feels a little extra special without spending a long time in the kitchen.
The cannelloni is rolled with cheese, tomato and basil, placed in a greased ovenproof glass dish and baked until the cheese has melted and the pasta is tender. Use a large ovenproof glass dish or two smaller dishes so the rolls can sit close together and cook evenly.
Cannelloni recipe
Ingredients
- 350 g fresh lasagne sheets
- 400 g fresh mozzarella
- 200 g feta
- 2 tins of peeled tomatoes
- 1 pot of basil
Method
- Preheat the oven to 180 degrees.
- Unroll the fresh lasagne sheets and cut them into approx. 12 squares.
- Tear the mozzarella into smaller pieces and divide the feta into 12 slices.
- Remove the peeled tomatoes from the tins and cut them lengthways. Reserve the tomato sauce from the tins.
- Place approx. 2/3 of the mozzarella in the middle of the pasta sheets along with the feta, tomato wedges and a little fresh basil.
- Roll each pasta sheet into a tube.
- Place the cannelloni tubes in a large greased ovenproof glass dish or two smaller greased ovenproof glass dishes.
- Drizzle the tomato sauce over the cannelloni and sprinkle the remaining mozzarella on top.
- Bake in the oven at 180 degrees for 15-20 minutes, until the cheese has melted and the pasta is tender.
- Serve immediately, ideally topped with extra fresh basil.
Easy vegetarian cannelloni for everyday meals
This cannelloni is simple but full of flavour. The combination of mozzarella and feta adds both creaminess and a salty edge, while the peeled tomatoes and basil make the dish fresh and aromatic. Because the recipe uses fresh lasagne sheets, there is no need to pre-cook the pasta, and the dish can be assembled quickly.
This makes it ideal for a weekday evening when you want something warm and homemade while keeping the preparation simple. The dish can be served on its own or with a green salad, some good bread or a simple tomato salad on the side.
Use an ovenproof glass dish with room for the cannelloni tubes
For the best results, the cannelloni tubes should sit close together without being squashed. A large ovenproof glass dish works well, but you can also divide the rolls between two smaller dishes if that suits you better. The most important thing is to leave room for the tomato sauce and melted mozzarella on top.
Browse the range of ovenproof glass dishes from ONYX Cookware if you need a dish for pasta dishes, gratins and other oven-baked dishes.
Tips for the best cannelloni
- Use fresh lasagne sheets: They are easy to roll and reduce the cooking time.
- Reserve the tomato sauce: The sauce from the tins adds moisture to the dish and helps the pasta become tender.
- Distribute the cheese evenly: Save some mozzarella for the top to give the dish a delicious gratin topping.
- Keep an eye on the oven: Fresh pasta cooks quickly, so check the dish after approx. 15 minutes.
Serving suggestions
Cannelloni with mozzarella and feta tastes wonderful straight from the oven. Serve it with fresh basil, a little olive oil and a crisp salad. If you want to make the meal more filling, serve the dish with bread or grilled vegetables on the side.
If you are making several dishes at once, you can also find inspiration in the range of pots and pans from ONYX Cookware.
Can cannelloni be kept?
Yes, cannelloni can easily be kept. Let the leftovers cool and store them in an airtight container in the fridge. Reheat the dish gently in the oven or microwave until heated through. If the pasta seems a little dry when reheating, you can add a little extra tomato sauce or water.
