Vegetable cannelloni with cheese is a comforting dish that blends tender pasta tubes with a vibrant, veggie-packed filling and a creamy bechamel finish. The recipe below walks through the essentials—from the key ingredients to practical steps—so home cooks can recreate this classic at any time. It’s a flexible option for vegetarian meals and an excellent way to showcase a rainbow of vegetables in one satisfying bake.
A plate of cannelloni, glossy with sauce and dotted with cheese, invites you to savor layers of texture. The dish balances soft, al dente pasta with a rich, velvety filling. When prepared thoughtfully, each bite delivers a gentle sweetness from the vegetables, a savory note from the cheese, and a light creaminess from the bechamel that binds the flavors together without overpowering them.
- 8 cylinder cannelloni
- 25 grams of wheat flour
- 20 grams of butter
- 1/2 liter of Milk
- Salt
- nutmeg
- 2 egg yolks
- 100ml cream
- 60 grams of grated cow’s cheese
- For the vegetable filling:
- 40 grams finely chopped spring onions
- 140 grams of carrots
- 100 grams of celery
- 80 grams of red pepper
- 160 grams zucchini
- 130 grams of broccoli
- 30 grams of butter
- 400 ml. vegetable juice
- 30 grams of grated cow cheese
- Butter for the mold
- 80 grams of leeks
- parsley to garnish
Small, practical adjustments can elevate the dish. The bechamel sauce forms a smooth, creamy cornerstone that ties the filling and pasta together. Choosing a milder cheese for the filling keeps the flavors balanced, while a sharper cheese on top can add a welcome contrast for cheese lovers. The vegetable mix offers colors, textures, and nutrients that make the dish feel lighter, even though it’s a hearty bake. This recipe is adaptable to seasonal produce and personal taste preferences, which is why it’s a favorite in many homes.
- Prepare the bechamel sauce. The base is milk thickened with butter and flour to create a silky, mild cheese-friendly sauce that won’t overpower the vegetables.
- Boil cannelloni al dente in salted water and drain. A brief simmer keeps the pasta supple enough to fill without cracking.
- Chop the vegetables, divide the broccoli, fry the vegetables except broccoli and zucchini, add the vegetable broth and bring to a boil. This step builds flavor while softening the vegetables just enough to remain a little bitey.
- Cook for four minutes, add the broccoli and zucchini and continue cooking for another four minutes. The goal is tender-crisp vegetables with bright color.
- Remove the vegetables and let them drain. Letting excess moisture escape helps prevent a watery filling and soggy cannelloni.
- Allow the water to evaporate until the vegetables are dry. A dry filling holds together better when tucked inside the tubes.
- Mix with 2/3 of the sauce and fill the cannelloni with a sleeve. The remaining sauce will glaze the top and keep the dish moist during baking.
- Put them on a greased baking sheet, sprinkle with sauce and sprinkle with cheese. Generous cheese lends a golden, bubbly crust perched atop the finished bake.
- Bake in a preheated oven at 250 degrees for 20 minutes and garnish with parsley. A hot oven sets the cheese quickly and seals the flavors, while parsley adds a fresh note just before serving.
For best results, let the dish rest a few minutes after it comes out of the oven. This helps the bechamel thicken a touch and makes slicing easier. Serve with a simple green salad or a light tomato concassé to echo the dish’s vegetable-forward profile. The result is a satisfying, well-balanced vegetarian main that can anchor a weeknight dinner or a weekend feast.
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