This vegetable cannelloni recipe is a vegetarian and flavorful option for lunch or dinner. It is prepared with a mixture of cooked vegetables, such as eggplant, zucchini, onions, peppers and tomatoes, which are mixed with a little garlic and baked with a layer of pasta for cannelloni and
grated cheese on top.It's an easy recipe to make and is perfect to enjoy with the family or to prepare in advance and store in the fridge or freezer for another day. It's a delicious and healthy option that everyone is sure to enjoy
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Prep
45 min
Cook
30 min
Servings
6
Preheat the oven to 180°C.
Cook the pasta according to the instructions on the package. Drain it and set it aside.
Cut the vegetables into small cubes.
In a large skillet, heat some olive oil over medium heat and add the onion, garlic and peppers. Cook until soft and lightly browned, about 5 minutes.
Add the eggplant and zucchini to the pan and cook until soft, about 5 more minutes.
Add the diced tomato to the pan and season with salt and pepper to taste. Let the tomato cook for 10-15 minutes, until it is soft and has formed a sauce.
In a large baking dish, place a layer of the vegetable sauce on the bottom. Cover with a layer of cooked cannelloni and cover again with another layer of vegetable sauce. Repeat until the ingredients run out, making sure to finish with a layer of sauce.
Sprinkle the grated cheese over the top of the cannelloni.
Bake for 20-30 minutes, until golden and crisp on top. Serve warm.
