Cannelloni with a Lemon, Garlic Goat Cheese Cream


Ingredients for the Pasta

9 oz Dried Cannelloni Pasta, This is approximately half a bag

1 tbsp salt

Ingredients for the Goat Cheese Cream

4 oz goat cheese

1 cup heavy cream

1/2 tsp lemon zest

1 medium garlic clove

1/4 tsp ground black pepper

1 tbsp water

1/4 red pepper flakes

Ingredients for the Panko Bread Crumb Topping

1 tbsp butter

1 tbsp Extra Virgin Olive Oil

1 garlic clove, minced

1/2 cup Panko Bread crumbs

1/4 tsp salt

Ingredients for the garnish

a few basil leaves, chiffonade

Lemon zest

Freshly grated Parmesan cheese, to taste

A Drizzle of Extra Virgin Olive Oil


Bring a pasta pot filled with water to a boil. Add 1 tbsp salt to the water. I always add about 1 tbsp salt when cooking pasta. Once water is at a boil, add the Cannelloni pasta. Stir to avoid sticking together. Cook according to package directions. Cook until al dente. Drain and remove and set aside.

While doing the above step, heat a sauce pan to medium heat. Add all ingredients for the Panko Bread crumb topping and toast the bread crumbs until golden brown. This takes about five minutes. Remove from heat and set aside. Meanwhile, add all ingredients for the Goat Cheese cream in a bowl. Stir well to combine and set aside.

Take the Cannelloni while hot and place on pasta dish. Spread the Goat Cheese cream on the pasta. Add a sprinkling of the Toasted Panko Bread crumbs. Garnish with a sprinkle of the chiffonade Basil, a swipe on the microplane of  lemon zest, a drizzle of olive oil, and freshly grated Parmesan cheese. Serve and Enjoy!


I have served this dish exactly as above and I have also served it broiled until bubbly and golden brown. Both are delicious! Enjoy!