Bocconcini and cherry tomato stuffed cannelloni
You can’t go wrong with this extra cheesy tomato-based pasta for a quick and comforting weeknight meal. Baby bocconcini cheese and cherry tomatoes are the perfect size to stuff inside instant cannelloni tubes so they couldn’t be easier to fill and pop in the oven. Finish off your cannelloni with your favourite salad or seasonal greens to make it a complete meal.
Ingredients
Method
Ingredients
- 150g instant cannelloni
- 150g baby bocconcini cheese
- 1 punnet cherry tomatoes
- 3 cloves garlic, sliced
- 1 jar (510g) Pams tomato-based pasta sauce
- 1 cup grated tasty or mozzarella cheese
Method
- Preheat your oven to 180°C fan bake.
- Slice the bocconcini and cherry tomatoes in half. Stuff the cannelloni alternating between pieces of the bocconcini and cherry tomatoes.
- Lay the stuffed cannelloni in a baking dish and scatter over the sliced garlic.
- Pour over the pasta sauce and top with the grated cheese.
- Bake for 25-30 minutes or until the pasta is al dente and the cheesy top is golden brown.
Top tip: Finish your pasta with some fresh basil leaves for an extra burst of flavour.