Three-cheese cannelloni

Three-cheese cannelloni

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 3 to 4
  • Easy
  • Meat-free
  • 20 minutes, plus 30 minutes’ standing time
  • 1 hour
  • Woolworths Ken Forrester Chenin Blanc 2017


  • For the pancakes, beat:
  • 3 free-range eggs
  • 90 g flour
  • A pinch salt
  • 3⁄4 cup water
  • For the tomato sauce:
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 T olive oil
  • 1 x 400 g can whole peeled tomatoes
  • 2 T tomato paste
  • 1⁄2 cup water, stock or wine
  • 1⁄2 t dried oregano
  • sea salt and freshly ground black pepper, to taste
  • For the filling, mix:
  • 250 g ricotta
  • 150 g mozzarella, shredded
  • 1⁄3 cup Parmesan, grated
  • sea salt and freshly ground black pepper, to taste
  • 1⁄3 cup grated Parmesan, plus extra for serving
  • Italian parsley, finely chopped, for sprinkling

Cooking Instructions

Allow the pancake batter to rest for 30 minutes. Heat a 20 cm nonstick pan, pour in 1⁄4 cup batter and cook on one side only until set but not browned. Repeat wth the remaining batter, separating the pancakes with sheets of baking paper.

To make the tomato sauce, gently soften the onion and garlic in the olive oil. Crush the tomatoes with the juice and add with the remaining ingredients. Simmer, almost covered, fairly briskly, stirring occasionally, for 20–30 minutes, or until slightly reduced and thick. Check the seasoning. Blend until fairly smooth.

Spoon 2 T filling down the centre of the cooked side of each pancake and roll up. Spoon half the sauce into a lightly oiled ovenproof dish (about 25 x 15 cm), then place the filled pancakes on top. Spoon over the remaining sauce and sprinkle with the Parmesan.

Bake at 190°C for 20 minutes, or until hot and bubbling. Add a sprinkling of parsley and pass around the extra Parmesan at the table.

Cook's note: Wrap these easy-to-make pancakes around a delicious cheesy filling.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes