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Ingredients
Vegetable Cannelloni
- For the cannelloni
- 2 stalks Leeks
- 2 large carrots
- 2 garlic cloves
- 1 Tbsp olive oil
- 250 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- ½ tsp dried thyme
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For baking
- 100 grams freshly grated Parmesan
- 80 grams Scamorza
- 16 cannellini beans (uncooked)
- ½ handful parsley
For the cannelloni, rinse and trim the leeks, drain, cut in half and then cut into very thin strips. Peel the carrots, cut off the ends and grate. Peel the garlic and chop finely. Sauté briefly in a pan in hot oil, then add the leeks and carrots. Fry for about 1 minute, then add the tomatoes and season with salt, pepper and thyme. Stuff the mixture into the cannelloni with a small spoon. (Alternatively, fill a freezer ba with the mixture, cut off 1 corner and squeeze the vegetable mixture into the pasta).
Preheat the oven to 200°C (approximately 400°F). Grease the baking pan.
For the bechamel, melt the butter in a pot, sprinkle in the flour and sauté for about 1-2 minutes while stirring. Deglaze with the milk and simmer for 3-4 minutes while stirring. Season with salt, pepper and nutmeg.
Spread some béchamel on the bottom of the baking dish, place half of the cannelloni on it and drizzle with bechamel. Repeat this process again and finish with the bechamel. Sprinkle with Parmesan and sliced Scamorza and bake for about 45 minutes in the preheated oven. Rinse the parsley, shake dry and coarsely chop. Remove the pasta from the oven, sprinkle with parsley and serve immediately.
(Percentage of daily recommendation)
| Calorie | 1,328 cal. | (63 %) | ||
| Protein | 86.78 g | (89 %) | ||
| Fat | 47.68 g | (41 %) | ||
| Carbohydrates | 142.01 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.65 g | (9 %) |