Vegetarian Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, garlic, and bell peppers. Cook until softened.
• STEP 3.Add zucchini, mushrooms, and spinach. Cook until vegetables are tender.
• STEP 4.In a bowl, combine ricotta cheese, Parmesan cheese, egg, and herbs. Stir in the cooked vegetables.
• STEP 5.Stuff the cannelloni tubes with the vegetable and cheese mixture.
• STEP 6.Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer.
• STEP 7.Pour the remaining tomato sauce over the cannelloni. Sprinkle with mozzarella cheese.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the cannelloni cool for a few minutes before serving.
• STEP 10.Serve the vegetarian cannelloni hot, garnished with fresh basil leaves.

Cooking Tips

• You can use store-bought cannelloni tubes or make your own using fresh pasta sheets.
• If you don't have ricotta cheese, you can substitute it with cottage cheese or tofu.
• Feel free to add other vegetables like carrots or eggplant to the filling for added flavor and texture.
• You can make the cannelloni ahead of time and refrigerate it until ready to bake.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover cannelloni in an airtight container in the refrigerator for up to 3 days.
• Reheat the cannelloni in the oven or microwave until heated through.
• Serve the cannelloni as a main dish with a side salad or garlic bread for a complete meal.
• Garnish with fresh basil leaves for a pop of color and added freshness.