Beetroot and Goat Cheese Cannelloni

This recipe for beetroot and goat cheese cannelloni makes a perfect vegetarian main course. Cannelloni tubes are filled with a mixture of roasted beetroot, soft goat’s cheese and ricotta, then baked in a tomato sauce. Delicious!


  • 500g roasted beetroot, peeled and diced
  • 250g soft goat’s cheese
  • 250g ricotta cheese
  • 1 egg
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper
  • 20 cannelloni tubes
  • 500ml tomato sauce
  • 100g grated Parmesan cheese


Preheat the oven to 190°C/375°F/Gas 5.

Put the roasted beetroot, goat’s cheese, ricotta, egg, thyme, salt and pepper in a food processor and blend until smooth.

Spoon the mixture into the cannelloni tubes. Arrange the filled tubes in a single layer in a baking dish.

Pour the tomato sauce over the cannelloni and sprinkle with the Parmesan cheese.

Bake in the oven for 25 minutes, or until the sauce is bubbling and the cheese is golden brown.

Potential changes & improvements

If you’re not a fan of goat’s cheese, you could use feta cheese instead. You could also add some chopped spinach to the filling mixture.

What other food it works well with

This dish goes well with a green salad and some crusty bread.

Common Mistakes

Be sure to blend the filling mixture until it’s smooth, or you’ll end up with lumpy cannelloni!

Nutritional Information

Per serving: 616 calories, 33g fat (17g saturated fat), 78g carbohydrate (13g sugar), 24g protein, 7g fibre, 1272mg sodium, 7mg cholesterol


Eggs, dairy

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