Cannelloni stuffed with courgettes, rocket and mascarpone
By: Gino D'Acampo From: Good Food Bites
Printer friendly version
-
Cannelloni stuffed with courgettes, rocket and mascarpone
Click on the arrows to view more photos
-
Cannelloni stuffed with courgettes, rocket and mascarpone
Submitted by: Lo-Lo1
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 6
For a delicious vegetarian meal try Gino D'Acampo's home-made courgette and rocket-stuffed cannelloni, baked in a creamy tomato sauce
Similar recipes
Related Videos
Ingredients
- 9 tbsp extra virgin Italian Olive oil
- 2 large courgettes, finely diced
- 400 g Rocket, chopped
- 1 pinch black pepper
- 450g Mascarpone
- 1 tsp grated Nutmeg
- 100g Parmesan, grated
- 18 medium fresh lasagne sheets
- 1kg tinned chopped tomatoes
- 100ml double cream
- 1 handful leaves Basil
Method
1. Heat five tablespoons of the olive oil in a large frying pan. Add the courgette and rocket and fry until softened.2. Season with salt and pepper and allow to cool.
3. In a large bowl mix the mascarpone with the courgette mixture. Mix in the nutmeg and 50g of the Parmesan cheese. Season with salt and freshly ground pepper.
4. Preheat the oven to 200ºC/gas 6.
5. Lay the lasagne sheets on a working surface and divide the mascarpone mixture between them. Roll up the sheets to secure the filling.
6. In a greased baking dish place the cannelloni (seam-side down) in a single layer.
7. Spoon the chopped tomatoes on top and tip in the double cream. Drizzle with remaining olive oil, season well and scatter roughly torn basil leaves on top.
8. Bake for 15 minutes.
9. Sprinkle the remaining Parmesan cheese on top and bake for a further 15 minutes. Serve immediately.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register