Canneloni Pasta with Vegetables, Cheese, and Béchamel Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
6
Description
Enjoy your meal!
Ingredients
- Canneloni Pasta - 8.8 oz
- Onion - 1 head
- Garlic - 5 cloves
- Olive Oil - 4 tablespoons
- Fresh Ginger - 0.7 oz
- Eggplant - 1 piece
- Zucchini - ½ piece
- Carrot - 1 piece
- Milk - 17 fl oz
- Wheat Flour - 2.1 oz
- Butter - 2.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cheese - 10.6 oz
- Bell pepper - 1 piece
- Adyghe cheese - 8.8 oz
- Tomatoes - 4 pieces
- Nutmeg - a pinch
Step by Step guide
Step 1
Peel all the vegetables.
Step 2
Slice the carrot and onion into half-rings. Sauté with olive oil in a pan.
Step 3
Add diced eggplant and zucchini. If the zucchini is large, use half; if it's young and small, use 1 piece.
Step 4
Add the diced bell pepper and tomatoes.
Step 5
Cook the vegetables until half-done over medium heat. Add salt and pepper to taste.
Step 6
Grate the ginger and crush the garlic. Add them to the vegetables, turn off the heat, cover with a lid, and let it sit.
Step 7
Now let's prepare the sauce.
Step 8
Melt 60 g of butter over low heat without boiling.
Step 9
Add the flour and stir constantly.
Step 10
When the mixture reaches a uniform consistency, carefully add the milk while stirring continuously. Add salt and nutmeg.
Step 11
Keep stirring to avoid lumps. Bring to a boil and stir for a few more minutes. The sauce is ready.
Step 12
Cut the Adyghe cheese and any favorite yellow cheese into small cubes. Mix them together.
Step 13
Blend the sautéed vegetables into a thick puree.
Step 14
Grease a lasagna dish or any baking dish with olive oil.
Step 15
Take 1 piece of canneloni and using a teaspoon, filling it with the vegetable mixture while covering one end with your hand. Then fill another canneloni with the mixture of Adyghe and regular cheese, packing it tightly next to the vegetable-filled canneloni.
Step 16
Alternate the fillings and place the canneloni tightly next to each other.
Step 17
Pour the béchamel sauce on top and sprinkle with grated cheese.
Step 18
Place in a preheated oven for 30 minutes at 374°F.
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