Kiri Cannelloni With Oregano

  • recipe

    Main Meal
    Kiri Cannelloni with Oregano



Dish TypeMain Meal
Prep Time35
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe Mc Cormick Italian Seasoning0.7
    1 tsp
  • recipe Almarai Long Life UHT Full Fat Milk
    150 ml
  • recipe American Heritage Grated Parmesan
    65 g
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Panzani Cannelloni
    200 g
  • recipe Kiri Spreadable Cream Cheese Squares
    28 pcs
  • recipe Rahma Olive Oil
    0.5 tsp
  • recipe Lurpak Unsalted Butter Block
    30 g
  • recipe Wild Thyme Prime Lebanon
    100 g
  • recipe Garlic Loose China
    2 cloves
  • recipe Puck Shredded Mozzarella Cheese
    165 g

How to Make

  • In a pan, warm the oil and butter over a medium heat and saute the garlic until fragrant. Add the oregano and cook gently until completely wilted.
  • Leave to cool for 5 minutes.
  • In a bowl, mix the garlic oregano with the Kiri cheese, milk and mozzarella cheese until fully combined.
  • 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:In a bowl, beat the Kiri cheese, Italian seasoning and milk together until smooth.
  • Mix in the parmesan cheese with a pinch of salt and pepper.
  • To assemble:Grease a large roasting tray, then pour some of the white sauce into the base and spread evenly.
  • Lay the cannelloni on top in a single layer.
  • Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
  • Bake at 200 degrees for 20-30 minutes depending on if you like your cannelloni saucy or firm.
  • Garnish with oregano fresh leaves and serve.