Steps to Make White Cannelloni with Vegetables and Gorgonzola

• To prepare the White Cannelloni with Vegetables and Gorgonzola, start by preparing the béchamel sauce following the recipe and procedure at this link HERE.

• Wash the zucchini and cut them into slices. Wash and slice the leek. Cut the mozzarella into pieces.

  In a non-stick pan put 3 tablespoons of oil, the peeled and crushed garlic clove, and the chopped onion. When the garlic is golden, remove it and add the vegetables, season with salt and pepper, and cook until soft, adding water if necessary during cooking.

  Once cooked, add the gorgonzola in pieces. Allow the vegetables to cool slightly.

• In a non-stick baking dish, which can hold the cannelloni in a single layer, pour 2-3 tablespoons of béchamel and spread it well on the bottom and sides.

  

• In a bowl pour half of the béchamel, the vegetables, mozzarella, and half of the parmesan, adjust salt and pepper if necessary.

• Fill the cannelloni with the vegetable filling using a teaspoon or a piping bag.

  Align the cannelloni in the baking dish, laid out in a single layer, and cover them with the remaining half of the béchamel. If there is leftover filling, distribute it over the cannelloni. Sprinkle the surface of the cannelloni with the remaining parmesan and pour a little milk along the edges, it will help the cooking of the cannelloni.

• Bake for 40-50 minutes in a preheated oven, in static mode, at 356°F, and cook until the cannelloni are soft when pierced with a fork. If necessary, and if they become too dry, add another splash of milk.

• Serve the White Cannelloni with Vegetables and Gorgonzola hot and fresh from the oven.