Goats' cheese cannelloni with cherry tomatoes

1. 1

   Preheat the oven to 180C/365F/Gas 4.

2. 2

   Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.

3. 3

   Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.

4. 4

   Add the spinach and garlic and season well with salt and freshly ground black pepper.

5. 5

   Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.

6. 6

   Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.

7. 7

   Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.

8. 8

   Transfer to the oven to bake for 15 minutes, or until cooked through.

9. 9

   To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.