Cannelloni is a popular family meal in Italy where it is made with a variety of fillings. Gino D'Acampo demonstrates just how easy it can be to make a veggie version using seasonal produce.


  • 18 medium sheets of fresh white lasagne

  • 400g/ 14 oz rocket leaves (chopped)

  • 450g/ 1lb mascarpone cheese

  • 5tbsp Italian extra virgin olive oil

  • 200g/ 7 oz grated parmesan cheese

  • 100ml/ 3½ oz double cream

  • 2 pinches of grated nutmeg

  • Handful of fresh basil leaves

  • 1kg/ 2lb 3 oz tinned Italian chopped tomatoes

  • 2 large courgettes (small cubes)

  • 4tbsp Italian olive oil

  • Salt & Pepper to taste


  • 1.

    Shallow fry the courgettes and the rocket leaves in a frying pan with the olive oil until soft. Season with salt and pepper and allow to cool.

  • 2.

    In a large bowl mix the mascarpone with the courgettes and rocket, add in the nutmeg and half of the parmesan cheese. Season with salt and pepper.

  • 3.

    Lay the lasagne sheets on a working surface and divide the mascarpone mixture between them. Roll up the sheets to secure the filling.

  • 4.

    In a greased baking dish place the cannelloni (seam-side down) in a single layer.

  • 5.

    Pour over the chopped tomatoes and the double cream.

  • 6.

    Drizzle with extra virgin olive oil, sprinkle on some salt and pepper and break some basil leaves on top.

  • 7.

    Bake in a pre-heated oven of 200º for approx. 15 minutes. Sprinkle the remaining parmesan cheese on top and bake for a further 15 minutes.

  • 8.

    Serve 3 cannelloni for each portion.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 942kj
  • Fat Total 61g
  • Saturated Fat 26g
  • Protein 29g
  • Carbohydrate 70g
  • Sugar 12g
  • Sodium 1149mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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