Cannelloni pasta with vegetables, cheese and béchamel sauce
6 servings
60 minutes
Canneloni pasta with vegetables, cheese, and béchamel sauce is an exquisite dish of Italian cuisine that embodies its harmony of flavors and textures. Tender canneloni tubes filled with a fragrant vegetable mix and delicate cheese create the perfect combination of lightness and richness. Béchamel adds softness by enveloping the ingredients in a creamy texture, while baked cheese creates an appetizing golden crust. Historically, canneloni pasta originated from northern Italy, where it is traditionally filled with various fillings ranging from meat to vegetables. This dish is suitable for both a cozy dinner and a festive feast, delighting guests with its elegant presentation and rich flavor. It pairs wonderfully with a glass of white wine or a fresh green salad, making the meal even more refined.
1
Wash all the vegetables.
2
Slice the carrot and onion into half rings. Sauté in olive oil in a pan.
- Carrot: 1 piece
- Onion: 1 head
- Olive oil: 4 tablespoons
3
Add diced eggplant and zucchini. If the zucchini is large, use half; if it's young and small – 1 piece.
- Eggplants: 1 piece
- Zucchini: 0.5 piece
4
Add chopped peppers and tomatoes.
- Sweet pepper: 1 piece
- Tomatoes: 4 pieces
5
Cook the vegetables until semi-cooked over medium heat. Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Grate the ginger and squeeze the garlic. Add to the vegetables, turn off the heat, cover with a lid, and let it sit.
- Fresh ginger: 20 g
- Garlic: 5 clove
7
Now we prepare the sauce.
8
Melt 60 g of butter over low heat, but do not boil.
- Butter: 60 g
9
Add flour and stir constantly.
- Wheat flour: 60 g
10
When the mixture becomes a uniform consistency, carefully add the milk while constantly stirring. Add salt and nutmeg.
- Milk: 0.5 l
- Salt: to taste
- Nutmeg: pinch
11
Stir constantly to avoid lumps. Bring to a boil and stir for a few more minutes. The sauce is ready.
12
Cut Adyghe cheese and any favorite yellow cheese into small cubes. Mix them together.
- Adyghe cheese: 250 g
- Cheese: 300 g
13
Chop the stewed vegetables in a blender until thick puree.
14
Grease the lasagna dish or any baking dish with olive oil.
- Olive oil: 4 tablespoons
15
Take 1 piece of cannelloni and using a teaspoon, filling it with vegetable mixture while covering one end with your hand. Then, in another cannelloni, place the filling of Adyghe and regular cheeses tightly against the one filled with vegetables.
- Cannelloni pasta: 250 g
- Cheese: 300 g
- Adyghe cheese: 250 g
16
Alternate the fillings and place the cannelloni tightly next to each other.
17
Pour béchamel sauce on top and sprinkle with grated cheese.
- Cheese: 300 g
18
Send to a preheated oven for 30 minutes at 190 degrees.