Ingredients

• 400g/14oz cherry tomatoes
• halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 100g/3½oz goats' cheese
• 30g/1oz parmesan (or a vegetarian alternative)
• grated
• 200g/7oz baby spinach
• 2 garlic cloves
• crushed
• 12 x 12cm/5in x 10cm/4in sheets fresh pasta
• parmesan shavings
• green salad leaves
• dressed with olive oil and balsamic vinegar

Directions

• Preheat the oven to 180C/365F/Gas 4.
• Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
• Place the ricotta
• goats' cheese and parmesan into a clean bowl and mix well.
• Add the spinach and garlic and season well with salt and freshly ground black pepper.
• Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet
• then roll up like a cigar.
• Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in
• then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
• Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
• Transfer to the oven to bake for 15 minutes
• or until cooked through.
• To serve
• place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.