John Myers
Pasta: Cannelloni Di Verdura
The perfect pasta: cannelloni di verdura recipe with a picture and simple step-by-step instructions.
- 250 g Cannelloni pasta without precooking
- 2 piece Zucchini fresh
- 1 pole Leek
- 1 piece Fresh onion
- 1 piece Clove of garlic
- 250 g Ricotta
- 1 tablespoon Grained vegetable broth *
- 3 tablespoon Olive oil
- Pepper and salt
- 1 liter Béchamel sauce, homemade *
- 200 g Mozzarella, grated
- Clean the leek, wash thoroughly and cut into rings and the zucchini into cubes. Peel the onion and garlic and dice them too.
- Heat the oil in a pan and fry all the vegetables in it. Season with grained vegetable stock, salt and pepper. Finally stir in the ricotta.
- Fill the pasta sleeves with a coffee spoon and place in a greased casserole dish. If there is any filling left, distribute it between the pasta rolls.
- * Make béchamel sauce – there are plenty of recipes for this in the KB – and pour over the rolls. These must be covered.
- Cook in a preheated oven at 190 degrees lower / upper heat for about 30 minutes. Now sprinkle the cheese over it and put it in the oven again. After another 30 minutes, when the cheese begins to take on color, the cannelloni are ready.
- Thank you very much for the tip with the freezer or piping bag. So, that I didn’t think of it myself !!!!
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