Vegetables with cannelloni

Delicious Vegetable Cannelloni Recipe – A Flavorful Culinary Experience

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 4

If you are looking for a quick and tasty recipe, this vegetable cannelloni recipe is the perfect choice. Full of flavors and colors, this dish not only looks good but is also healthy. Here’s how to prepare this dish that is sure to impress!

Ingredients:

- 12 cannelloni tubes (you can also use lasagna sheets)
- 1 medium eggplant, diced
- 125 ml extra virgin olive oil
- 200 g fresh spinach (or frozen, thawed)
- 3 garlic cloves, finely chopped
- 1 teaspoon cumin seeds
- 200 g mushrooms, sliced (champignon mushrooms are ideal)
- 400 g tomato sauce (or béchamel sauce for a creamier taste)
- Salt and pepper to taste
- Grated mozzarella cheese (optional, for topping)
- Fresh basil leaves, for garnish

Instructions:

1. Preparing the vegetables: In a large skillet, heat 125 ml of olive oil over medium heat. Add the diced eggplant and sauté for 5-7 minutes until golden and soft. The eggplant absorbs the oil, so make sure to use quality oil for a more intense flavor.

2. Adding the flavors: Once the eggplant is cooked, add the chopped garlic, cumin seeds, and sliced mushrooms. Continue to sauté everything for 5 minutes, stirring frequently. The mushrooms will release water, which will help cook the mixture evenly.

3. Including the spinach: Add the fresh spinach to the skillet and mix well. If using frozen spinach, ensure it has thawed at room temperature and excess water is drained. Continue cooking until the spinach wilts, about 3-4 minutes. Season with salt and pepper to taste.

4. Stuffing the cannelloni: Preheat the oven to 180°C. Use a spoon or a pastry bag to fill each cannelloni tube with the vegetable mixture. You can do this directly from the skillet or transfer the filling to a bowl for easier handling.

5. Assembling the dish: In a baking dish, add a little tomato sauce to the bottom. Place the stuffed cannelloni in the dish, then pour the remaining tomato sauce over them, ensuring they are well covered. If you desire a creamier texture, you can add béchamel sauce instead of or on top of the tomato sauce.

6. Baking: Sprinkle grated mozzarella cheese on top if using, and place the dish in the preheated oven. Bake for 25 minutes until the cheese is melted and slightly browned.

7. Serving: Remove the dish from the oven, let it cool for a few minutes, then garnish with fresh basil leaves. Serving this dish is perfect alongside a fresh green salad or a slice of crusty bread.

Practical tips:

- You can vary the recipe by adding other vegetables such as zucchini or bell peppers. You can also use feta or ricotta cheese in the filling for a creamy touch.
- If you have time, let the vegetables cool slightly before stuffing them into the cannelloni to avoid breaking them.
- If you can’t find cannelloni, use lasagna sheets that you can fill and roll.

This vegetable cannelloni recipe is not only simple but also very versatile, suitable for any occasion. Whether you are inviting friends for dinner or want to prepare a healthy lunch for the family, this dish will help you shine in the kitchen! Bon appétit!

 Ingredients: 1 eggplant, 125ml olive oil, 250g fresh spinach, 2 cloves of garlic, 1 teaspoon ground cumin, 100g chopped mushrooms, salt, pepper, 1 tablespoon olive oil, 1 onion, 800g tomatoes, 1 teaspoon sugar, 2 tablespoons finely chopped basil, 50g mozzarella slices, 500g cannelloni