Quick and simple cannelloni, using tomato, bacon and pepper filling, with a cheesy cream cheese topping
In a little oil, fry the pancetta or bacon until cooked, remove and keep warm
Add the onion, pepper, garlic to the pan and cook until soft
Add tomatoes (and optional tomatoes and basil sauce if using), and add the bacon/pancetta back in. Cover and simmer the tomato mix until all warmed through and the tomatoes are cooked down a little.
Prepare the lasagne sheets to soften them by leaving them in a shallow dish of hot water. Then when pliable, remove the lasage and dry off on a bit of kitchen town or clean tea towel.
Spoon some tomato mix on one end of a lasagne sheet (widthways) and roll up. Then place in a shallow oven proof dish
Repeat for all the lasagne sheets (assume 2-3 per person depending on appetite).
In a bowl, stir the cream cheese to soften. Add some milk to thin it out and make it more spreadable. You want a thick but pourable topping.
Stir in grated cheese, season with a little black pepper. Spoon over the rolled up cannelloni. The amount you’ll need will depend on how much topping you want and the size of your dish. You can make up some more as required. (Optional, top with mozzarella pieces for extra cheesy crispiness)
Bake in a preheated oven until the cheese topping is golden brown and crispy, around 30 minutes. (200C).
Serve with green salad and new potatoes or garlic bread.
I add mozzarella on top of the cheesy topping because we like it extra cheesy and crispy. You could just add more cheddar on top