Four Cheese Cannelloni

Instructions

• 1

  To make the filling, place all the filling ingredients in a large bowl and mix until combined. Transfer the mixture to a piping bag fitted with a large plain tube.

• 2

  Insert the piping tube into one end of a cannelloni tube, gently pipe in the filling, then turn and fill the other end. Repeat with the remaining cannelloni tubes and set aside.

• 3

  To make the sauce, heat the oil in a medium saucepan over medium heat, swirling to coat the base of the pan. Add the shallots and cook, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the tomatoes and bring to a boil. Season with salt and pepper, then remove from the heat.

• 4

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 360°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Spread half the tomato sauce over the base of a 13-inch x 9-inch ovenproof dish. Arrange the filled cannelloni tubes in a single layer over the sauce. Pour over the remaining sauce. Using a spatula, gently separate the cannelloni slightly to allow the sauce to flow evenly between the tubes.

• 6

  Sprinkle with the mozzarella and parmesan, then cover with foil.

• 7

  Once preheated, place the dish in the oven and bake in P1 for 25 minutes. At the end of P1 remove the foil. The oven will automatically switch to P2. When the oven signals at the end of P2 adjust the oven to Broil, High, for 2 minutes and press Start.

• 8

  The cheese should be golden and the cannelloni soft. If not, bake it a little longer.

• 9

  Remove the cannelloni from the oven and set aside for 5 minutes. Serve topped with chopped parsley.