Cannelloni with greek soft cheese and rocket

Name: Cannelloni with greek soft cheese and rocket
Yield: 4 persons
Ingredients: 14 cannelloni; 500 grams katiki from Domokos (a kind of traditional greek soft cheese); 2 eggs; 200 grams grated cheese; One bunch of garden rocket, finely cut; 250 grams cheery tomatoes, cut in half; 2 garlic cloves, crushed; Olive oil

Ingredients

14 cannelloni
500 grams katiki from Domokos (a kind of traditional greek soft cheese)
2 eggs
200 grams grated cheese
One bunch of garden rocket, finely cut
250 grams cheery tomatoes, cut in half
2 garlic cloves, crushed
Olive oil

Instructions

Boil the cannelloni for no more than 2-3 minutes, which is enough time to soften and not to stay crusty after baking time is over.
Beat the eggs.
Mix the soft cheese with the beaten eggs, the rocket and half of the grated cheese.
Taste and add salt and pepper, as desired.
Fill in the cannelloni with the mixture.
Heat olive oil in a saucepan and saute the garlic and the cheery tomatoes for 5 minutes.
In a medium sized rectangular baking pan place the cannelloni the one next to the other. Pour on top the tomato and garlic sauce and spread the remaining grated cheese.
Bake in 180 C for 30 minutes and until cannelloni are soft.
Let them cool a bit and serve.