Tomato & Feta Cannelloni

Recipe by Belling

Ingredients (Serves 2) 

For the sauce
2 tbsp olive oil
1 medium onion, chopped
4 tbsp white wine
2 tbsp sun dried tomato puree
1 400g tin chopped tomatoes
1 tsp sugar
Salt & freshly ground black pepper
4 large basil leaves, torn
2 tbsp parsley – chopped

For the pasta
4 sheets fresh lasagne
4 tbsp red pesto rosso
1 200g block feta cheese, rumbled
250g vine ripened baby plum tomatoes, chopped
1 tbsp grated Parmesan cheese
Parsley – chopped
25g cheddar, grated
25g Mozzarella, grated

Method
In a frying pan, heat the oil and sauté the onions until softened. Add the wine and tomato puree. Add the tinned tomatoes, sugar and seasoning. Allow the sauce to gently simmer while you make the pasta.

Place a small amount of pesto onto each lasagne sheet.

Sprinkle chopped tomato along the width of the pasta.

Crumble the feta onto the tomatoes and roll the pasta along the width to form a cigar shape.

Continue with the remaining pasta and place the cannelloni into an ovenproof dish (one large dish or two individual).

Add the basil and parsley to the tomato sauce and pour over the cannelloni.

Combine the cheeses and sprinkle over the pasta. As Genus can be used as a conventional oven as well, this is the ideal recipe to bake in the centre of the oven for 30 minutes or until the pasta is cooked.

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