Pesto cannelloni
Apr 12th, 2009 by Amy
Still have pesto in the freezer from last year’s garden? Or maybe you just feel like having a taste of summer from one of the live basil plants in the produce section. I found this recipe looking for a pesto lasagne recipe and thought it would be a fine alternative. We will definitely make another batch or two of this recipe to use most of what’s left of last summer’s pesto. This recipe is particularly quick if you have pesto and bechamel sauce on hand.
When making bechamel, I typically make a double or triple batch and freeze some. I used the recipe from Vegetarian Cooking for Everyone for this batch, and have also successfully used one from the Joy of Cooking.
Pesto cannelloni, adapted from Vegetarian Cooking for Everyone
Serves 4-6 (makes 16 cannelloni)
Cannelloni
12 oz egg pasta (we used 4 10″x12″ sheets from Pasta Plus)
2-1/2 cups bechamel sauce
2 cups ricotta
1/2 cup grated Parmesan
6 oz pesto sauce (we used frozen pesto without the added parmesan)
1 egg
Salt & pepper
Sauteed tomatoes
6-8 canned or fresh whole roma tomatoes, chopped
1 Tbsp olive oil
2 tsp balsamic vinegar (or to taste)
Preheat the oven to 375F and butter a large baking dish or two. We actually used two baking dishes - one lasagne sized baking dish and another standard 11×7 baking dish. Combine the ricotta, parmesan, pesto, and egg in a large bowl. If you have purchased large sheets of egg pasta or made your own, cut each 10″x12″ piece into 4 equal rectangles (each about 5″x6″). The recipe recommends that you parboil the pasta before filling it, but I skipped that step and didn’t notice it being underdone.
To construct the cannelloni, spoon 3-4 Tbsp of filling onto one of the long edges of the 5×6 rectangle. Roll the pasta around the filling so it forms a tube, and place in the baking dish with the seam side up. Place cannelloni in baking dish so they are touching, but not packed. If they are too close, they will be difficult to remove from the baking dish when finished. When all are rolled and placed in the baking dish(es), cover with bechamel sauce and a sprinkling of Parmesan. Bake for about 30 minutes, until lightly browned on the top.
While the cannelloni is baking, saute the tomatoes. First heat the olive oil over medium heat, then add the tomatoes. Saute for 4-5 minutes and add the vinegar and salt and pepper to taste.
To serve, place 2-3 cannelloni on each plate with several spoonfuls of sauteed tomato.
