Roasted Vegetable Cannelloni Bake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large baking dish, spread a thin layer of marinara sauce.
• STEP 3.In a separate bowl, mix together the ricotta cheese, grated Parmesan cheese, and chopped fresh basil.
• STEP 4.Spread a spoonful of the ricotta mixture onto each cannelloni pasta and roll it up.
• STEP 5.Place the rolled cannelloni pasta in the baking dish, on top of the marinara sauce.
• STEP 6.Arrange the roasted vegetables on top of the cannelloni pasta.
• STEP 7.Pour the remaining marinara sauce over the vegetables.
• STEP 8.Cover the baking dish with foil and bake for 30 minutes.
• STEP 9.Remove the foil and sprinkle shredded mozzarella cheese on top.
• STEP 10.Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 11.Let the cannelloni bake cool for a few minutes before serving.
• STEP 12.Garnish with fresh basil leaves and serve with a side salad.

Cooking Tips

• You can roast the vegetables ahead of time and store them in the refrigerator until ready to use.
• If you prefer a spicier dish, add some red pepper flakes to the marinara sauce.
• Feel free to add other vegetables like mushrooms or spinach to the roasted vegetable mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Roasted Vegetable Cannelloni Bake is best served fresh from the oven.
• If you have leftovers, reheat them in the oven at 350°F (175°C) until warmed through.
• Serve with a side salad or garlic bread for a complete meal.