Description
These Vegetable Cannelloni are packed with fresh vegetables and creamy ricotta, topped with melted mozzarella and parmesan. A perfect 5-star-tasting dish that’s vegetarian and satisfying.
Ingredients
- 12 cannelloni tubes
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 carrot, grated
- 200 g spinach, fresh or frozen
- 250 g ricotta cheese
- 100 g grated parmesan
- 2 garlic cloves, minced
- 1 can diced tomatoes (400 g)
- 1 tsp dried Italian herbs
- 1 tbsp olive oil
- Salt and pepper to taste
- 100 g grated mozzarella
Instructions
- Preheat the oven to 180°C (350°F).
- In a skillet, heat olive oil and sauté garlic, zucchini, bell pepper, and carrot until slightly tender.
- Add spinach and cook until wilted. Season with salt, pepper, and Italian herbs.
- Remove from heat and mix with ricotta and half of the parmesan.
- Fill the cannelloni tubes with the vegetable-ricotta mixture.
- Spread diced tomatoes in a baking dish and place filled cannelloni on top.
- Sprinkle remaining parmesan and mozzarella over the cannelloni.
- Bake for 25–30 minutes until the cheese is golden and bubbling.
- Serve hot and enjoy!
Notes
- Use fresh vegetables for best flavor.
- Optional: add herbs like basil or oregano for extra aroma.
- Can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian