Delicious Vegetable Stuffed Cannelloni

Name: Delicious Vegetable Stuffed Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups ricotta cheese; 200 g fresh spinach (chopped); 1 large red bell pepper (diced); 1 large zucchini (grated); 1 cup Parmesan cheese (grated); 1 tsp salt; 1/2 tsp black pepper; 2 cups tomato passata; 2 cloves garlic (minced); 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp salt; 250 g cannelloni tubes

75 min 6 servings Medium

All Recipes

Savoury vegetable stuffed cannelloni with a rich tomato sauce, perfect for a hearty and satisfying meal.

Prep

30 min

Cook

40 min

Total

75 min

Servings

Difficulty

Medium

Vegetable stuffed cannelloni is a delightful Italian dish that combines tender pasta tubes filled with a medley of fresh vegetables, all smothered in a rich tomato sauce. It's a comforting and satisfying meal that's perfect for vegetarians and anyone looking to enjoy a meat-free dinner. This version of vegetable stuffed cannelloni is packed with vibrant flavours and a variety of textures, thanks to the combination of spinach, ricotta, and bell peppers. The dish is not only delicious but also makes for an impressive dinner party entrée or a comforting family meal. Whether you're a seasoned cook or a kitchen novice, this recipe is designed to be straightforward and achievable, ensuring that anyone can create a wonderful Italian-inspired meal at home.

Instructions

Prepare the filling

In a large bowl, combine ricotta cheese, chopped spinach, diced red bell pepper, grated zucchini, and Parmesan cheese. Season with salt and black pepper. Mix until well combined.

Pro tip: Ensure the spinach is well-drained to avoid a watery filling.

Cook the sauce

In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add tomato passata, dried oregano, and salt. Simmer for 10 minutes.

Pro tip: For a smoother sauce, use a hand blender to purée the sauce.

Preheat the oven

Preheat your oven to 180°C (350°F).

Fill the cannelloni

Using a small spoon or piping bag, fill each cannelloni tube with the prepared vegetable mixture.

Pro tip: Avoid overfilling the tubes to prevent them from breaking.

Assemble the dish

Spread a layer of tomato sauce on the bottom of a baking dish. Arrange filled cannelloni tubes in a single layer over the sauce. Pour remaining sauce over the top.

Pro tip: Ensure all tubes are covered with sauce to prevent them from drying out.

Bake the cannelloni

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.

Pro tip: Let the dish rest for 5 minutes before serving to make slicing easier.

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Tips & Tricks

Use fresh, seasonal vegetables for the best flavour.
Ensure the cannelloni tubes are cooked al dente.
Let the dish sit for a few minutes before serving for easier slicing.

Frequently Asked Questions

What is vegetable stuffed cannelloni?

Vegetable stuffed cannelloni is a pasta dish where tubes of cannelloni are filled with a mixture of vegetables and cheese, then baked in tomato sauce.

How many calories are in vegetable stuffed cannelloni?

Each serving of vegetable stuffed cannelloni contains approximately 350 calories.

Can I make vegetable stuffed cannelloni in advance?

Yes, you can prepare the filling and sauce in advance, then assemble and bake the dish when ready.

What vegetables can I use for stuffed cannelloni?

Common vegetables include spinach, bell peppers, and zucchini, but you can use your favourites such as mushrooms or eggplant.

How long does it take to cook vegetable stuffed cannelloni?

It takes about 40 minutes to cook, including both covered and uncovered baking times.

How do I store leftover vegetable stuffed cannelloni?

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month.

Serving Suggestions

Serve this vegetable stuffed cannelloni with a simple green salad and a crusty loaf of bread to soak up the delicious sauce. A glass of red wine or sparkling water with a slice of lemon would pair beautifully with the flavours. This dish can be made ahead by preparing the cannelloni and sauce separately, then assembling and baking when ready. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.

Nutrition per serving

350

Calories

18g

Protein

12g

Fat

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