Vegetarian stuffed cannelloni with asparagus
12 servings
60 minutes
Vegetarian stuffed cannelloni with asparagus is an amazing dish of Yugoslav cuisine that combines the tenderness of asparagus, the juiciness of sweet peppers, and the aroma of fragrant herbs. The recipe's origins trace back to Mediterranean culinary traditions where fresh vegetables and rich sauces create a harmony of flavors. The creamy béchamel sauce and tomato topping soak into the pasta, making it tender and rich. Adyghe and 'Oltermanni' cheeses add a pleasant creaminess to the dish without compromising vegetarian principles. Cannelloni baked to perfection are ideal for a cozy family dinner or festive gathering. They are enjoyed hot, savoring the softness of the pasta and the richness of the flavor bouquet.
1
Grate the carrot, chop the pepper, greens, and asparagus. Sauté everything with spices to taste. Make two sauces — béchamel sauce and a sauce from grated tomatoes or tomato paste with a small amount of vegetables added. Pour in water — it should turn out like broth.
- Carrot: 3 pieces
- Sweet pepper: 3 pieces
- Parsley: 1 stem
- Dill: 1 stem
- White asparagus: 4 pieces
- Turmeric: pinch
- Asafoetida: 3 g
2
We fill the pasta with sautéed vegetables. We take a deep baking dish, grease it with a little oil, then pour half of the béchamel sauce. We place the stuffed cannelloni. Then we pour the remaining béchamel sauce over it. We spread it over the entire surface of the pasta. And we pour tomato broth on top. We grate Adyghe cheese and Oltermanni cheese on top (it’s vegetarian, so both you and the animals are safe).
- Cannelloni pasta: 500 g
- Adyghe cheese: 100 g
- Oltermani cheese: 100 g
3
Put in the oven for 1 hour.