Ingredients:

• 200g dried Cannelloni pasta

 

The filling:

• 28 Kiri square portions
• ½ tbsp. olive oil
• 30g butter
• 100g fresh oregano, washed drained and chopped
• 2 garlic cloves (minced)
• 165g mozzarella cheese (finely grated)

 

The white sauce:

• 17 Kiri Square portions
• 1 tsp. Italian seasoning
• 150ml milk
• 65g Parmesan cheese (finely grated)
• Salt and pepper

 

Instructions:

1. In a pan, warm the oil and butter over a medium heat and sauter the garlic until fragrant. Add the oregano and cook gently until completely wilted.
2. Leave to cool for 5 minutes.
3. In a bowl, mix the garlic oregano with the Kiri cheese, milk and mozzarella cheese until fully combined.
4. Fill a piping bag with the mix and then snip off the end, then use it to fill the cannelloni shells.

 

To prepare the white sauce:

1. In a bowl, beat the Kiri cheese, Italian seasoning and milk together until smooth.
2. Mix in the Parmesan cheese with a pinch of salt and pepper.

 

To assemble:

1. Grease a large roasting tray, then pour some of the white sauce into the base and spread evenly.
2. Lay the cannelloni on top in a single layer.
3. Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
4. Bake at 200 degrees for 20-30 minutes depending on if you like your cannelloni saucy or firm.

5. Garnish with oregano fresh leaves and serve.