Vegetable Cannelloni Baked In Bechamel Sauce Recipe

Name: Vegetable Cannelloni Baked In Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 cup frozen mixed vegetables, thawed; 1 cup ricotta cheese; 2/3 cup grated Parmesan cheese; 1 pkg (8 oz) cannelloni pasta tubes; 2 cups tomato puree; 1/2 tsp ground nutmeg; None None Arugula leaves, to serve; None None FOR THE BECHAMEL SAUCE; 3 tbsp butter; 2 tbsp flour; 2 cups milk

Servings: persons

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 cup frozen mixed vegetables, thawed
1 cup ricotta cheese
2/3 cup grated Parmesan cheese
1 pkg (8 oz) cannelloni pasta tubes
2 cups tomato puree
1/2 tsp ground nutmeg
None None Arugula leaves, to serve
None None FOR THE BECHAMEL SAUCE
3 tbsp butter
2 tbsp flour
2 cups milk

1
Preheat the oven to 350u00b0F. Lightly grease a deep 13 x 9-inch baking dish.
2
Heat the oil in a medium saucepan on high heat. Saute the onion and garlic for 2-3 mins. Add the vegetables and cook for 2-3 mins. Remove from the heat and stir in the ricotta cheese and 1/3 cup of the Parmesan cheese. Season to taste and cool.
3
Spread 1/2 the tomato puree in the bottom of the prepared dish. Spoon the ricotta mixture into a piping bag fitted with a large plain tip. Pipe into the cannelloni tubes. Arrange the cannelloni in a single layer in the dish. Pour the remaining tomato puree over the top.
4
For the bechamel sauce, melt the butter in a medium saucepan on medium heat. Add the flour and cook for 1 min, stirring. Pour in the milk. Bring to a boil, whisking to remove any lumps. Simmer for 3 mins. Pour the sauce over the cannelloni. Sprinkle with the remaining 1/3 cup Parmesan cheese and nutmeg.
5
Bake for 30-35 mins, until golden. Serve topped with arugula leaves.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None onion, finely chopped, 2 cloves garlic, crushed, 1 cup frozen mixed vegetables, thawed, and more.

Yes, Vegetable Cannelloni Baked In Bechamel Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Cannelloni Baked In Bechamel Sauce

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