Cannelloni with rocket and soft cheese
Cannelloni with greek soft cheese and rocket
You need to boil the cannelloni first because the sauce is not rich enough to help the cannelloni soften during baking time. The disadvantage is that the filling process will become more difficult.
Directions
- Boil the cannelloni for no more than 2-3 minutes, which is enough time to soften and not to stay crusty after baking time is over.
- Beat the eggs.
- Mix the soft cheese with the beaten eggs, the rocket and half of the grated cheese.
- Taste and add salt and pepper, as desired.
- Fill in the cannelloni with the mixture.
- Heat olive oil in a saucepan and saute the garlic and the cheery tomatoes for 5 minutes.
- In a medium sized rectangular baking pan place the cannelloni the one next to the other. Pour on top the tomato and garlic sauce and spread the remaining grated cheese.
- Bake in 180 C for 30 minutes and until cannelloni are soft.
- Let them cool a bit and serve.
Katiki of Domokos is a genuine Greek product with protected designation of origin (PDO). It is suitable for healthy eating as it combines the rich flavor with low fat (only 13%). It is ideally combined plain on toast, in salads and as a main ingredient in many other delectable sweets or desserts.
Ingredients
- 14 cannelloni
- 500 grams katiki from Domokos (a kind of traditional greek soft cheese)
- 2 eggs
- 200 grams grated cheese
- One bunch of garden rocket, finely cut
- 250 grams cheery tomatoes, cut in half
- 2 garlic cloves, crushed
- Olive oil
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Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Medium
Season: All seasons
Greek: Kaneloni me katiki domokou kai roka
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