This cylindrical pasta is usually filled with meat or vegetables and then baked with a tangy tomato or a creamy cheese sauce on top. This version stuffs it with vegetables and then uses a mornay sauce to finish
Recipe Tags
Veg
Medium
Dinner Party
Italian
Stir fry
Baking
Sauteeing
Main Dish
Ingredients Serving: 6
For the stuffing
1 zucchini diced
1 red bell pepper diced
100 grams mushroom diced
1 tsp olive oil
2 cloves garlic minced
1/4 tsp oregano
Salt to taste
For the tomato sauce
200 grams tomato puree
200 grams fresh tomato
1/2 tsp red chilli flakes
For the mornay sauce
500 ml milk
50 grams butter
50 grams flour
A pinch of nutmeg
Salt and pepper to taste
200 grams cheese
12 piece of cannelloni pasta
water to boil
Oil to grease the pan
Instructions
Start by tossing your vegetables in hot olive oil and garlic. Cook for 3 to 4 minutes until the vegetables are soft. Season and keep aside
In a large sauce, heat oil and add the garlic, basil and chilli flakes to it. Let it become fragrant and add in all the tomatoes to it along with the puree. Let it simmer for half an hour. Adjust for seasoning and keep aside.
Next, prep for the mornay sauce by making a roux with flour and butter. Stir in all the milk and whisk until it it lump free. Add cheese to it and adjust for seasoning by adding salt, pepper and nutmeg and keep aside.
Now, boil water in a pot. Add salt to it. Drop your cannelloni pasta one by one for about 30 seconds and remove. Blanching the pasta will help make it softer to eat in the final dish.
Grease your baking dish with oil and keep aside. Mix the vegetables and the tomato sauce together. Fill into the cannelloni and arrange into the dish
Pour mornay sauce all over it and bake for 45 minutes at 200 degree centigrade. Serve hot
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Start by tossing your vegetables in hot olive oil and garlic. Cook for 3 to 4 minutes until the vegetables are soft. Season and keep aside
In a large sauce, heat oil and add the garlic, basil and chilli flakes to it. Let it become fragrant and add in all the tomatoes to it along with the puree. Let it simmer for half an hour. Adjust for seasoning and keep aside.
Next, prep for the mornay sauce by making a roux with flour and butter. Stir in all the milk and whisk until it it lump free. Add cheese to it and adjust for seasoning by adding salt, pepper and nutmeg and keep aside.
Now, boil water in a pot. Add salt to it. Drop your cannelloni pasta one by one for about 30 seconds and remove. Blanching the pasta will help make it softer to eat in the final dish.
Grease your baking dish with oil and keep aside. Mix the vegetables and the tomato sauce together. Fill into the cannelloni and arrange into the dish
Pour mornay sauce all over it and bake for 45 minutes at 200 degree centigrade. Serve hot
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