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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Vegetable Cannelloni Baked In Bechamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions