THE cannelloni with vegetables I am a tasty first course in the oven to prepare for a Sunday family lunch or for aspecial occasion. They have a genuine filling made from seasonal vegetables and are topped with a simple tomato sauce.
Ingrediants
- 12 rectangles of egg pasta of 8-10 cm
- 2 red peppers
- 1 large eggplant
- 250 g of mozzarella
- 50 g of grated Grana Padano or pecorino cheese
- 200 ml of tomato sauce
- fresh basil
- fine salt
- coarse salt
- pepper
- butter to grease the pan
How to prepare: Cannelloni with vegetables
THE cannelloni with vegetables I’m a first course in the oven delicate and tasty that we advise you to prepare for afestive occasion or to celebrate the Sunday with the family. The recipe is not difficult, but requires separate cooking of several ingredients.
The stuffing based on peppers and aubergines is enriched with mozzarella cheese And parmesan and scented with a little fresh basil. They are easy to make especially if, as we recommend in this recipe, you use ready-made sheets. But, if you have time and desire, no one forbids you to try your hand at preparing egg pasta as well. Following our recipe, it will be child’s play.
Optionally you can add some grated cheese on the surface and brown them in the last 5 minutes of cooking to have a crust on the pasta that will make the dish even more appetizing.
OTHER TASTY RECIPES: Cannelloni from Amalfi, Cannelloni from the sea, Cannelloni with meat
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
45 min – 50 min
- Rest time
-
60 min
- Portions
-
4
How to prepare: Cannelloni with vegetables
To prepare the cannelloni with vegetables, first of all dedicate yourself to the preparation of the vegetables: cut the aubergines into slices, arrange them in a colander, sprinkle them with a little coarse salt, put a weight on them to mash them and leave them for 1 hour. Meanwhile, toast the peppers in a hot oven at 200 ° C for about 30 minutes, turning them halfway through cooking.
When they are cooked, let them cool, peel them, remove the seeds and divide them into fillets, dry them on absorbent paper. Cut the mozzarella into sticks and let it drain in a sieve.
Boil the rectangles of pasta al dente in salted water, dip them in cold water, drain them and place them on a kitchen towel. Once the aubergines are ready, dry them well and place them on a baking sheet lined with lightly oiled baking paper, season with a drizzle of oil and cook in a preheated oven at 180 ° C, turning them halfway through cooking.
Compose your cannelloni by distributing the aubergine slices, pepper fillets, mozzarella sticks and a few basil leaves on each square, salt and pepper and sprinkle with grated cheese. Roll up the cannelloni and place them in a greased baking dish.
Sprinkle them with the tomato puree in which you have mixed a little salt, pepper and some fresh chopped basil. Bake them in a preheated oven at 180 ° C for about 20 minutes. Take the cannelloni with vegetables out of the oven and let them rest for 5-10 minutes before serving.
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