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Main Meals

Creamy Kiri Cannelloni

  • 2-3 people

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.