Baked vegetarian cannelloni to prepare for a festive day and share with family or friends. I often prepare the dry ones, water and flour, for an apparently lighter first course. At least I pretend, with béchamel and parmesan it is certainly quite substantial. I frequently use my Cookut l’Incredibile Cocotte which, with its 7-quart capacity, meets my preparation needs for when there are 12 or more of us. Let’s say it’s just perfect, and for my recipe, I love arranging the cannelloni like so many soldiers, standing. This dish can be prepared in summer with fresh vegetables, as well as in spring and autumn, but by changing the ingredients according to the season, it is feasible all year round.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
Ingredients
- 2 packages egg-free cannelloni
- 4 zucchini
- 4 eggplants
- Half delica pumpkin
- 1 sprig rosemary
- 0.35 oz salt
- 3.5 oz extra virgin olive oil
- 2.8 oz parmesan
- 8.5 oz fiordilatte
- 1 pinch black pepper
- 1 quart milk
- 1.25 cups flour
- 3.5 oz butter
- 1 pinch nutmeg
- 0.28 oz salt
Tools
- Small Pot
- Pot
- Cutting Board
- Pan
- Wooden Spoon
- Ladle
- Grater
- Peeler
- Knife
- Vegetable Cutter
- Hand Whisk
Steps to Prepare the Béchamel
I usually prepare the béchamel the day before like this: I heat the milk in the microwave, 60 seconds at maximum power. Meanwhile, in the small pot, I melt the butter over low heat, add the flour and obtain a firm polenta that easily comes off the sides. I season with salt and grate the nutmeg. Slowly and a little at a time I add the hot milk, always stirring with the hand whisk. In 7 minutes the béchamel is ready, always stirring to prevent lumps.
Before starting to cut the vegetables, wash them well and, with the peeler, peel the eggplants and, using the vegetable cutter, cut them into small cubes. Cook them in the microwave, Crisp mode, for 15 minutes seasoned with salt, EVO oil, and fresh rosemary. Peel the pumpkin and do the same thing: cut it into small pieces, season it with salt, oil, and rosemary. The zucchini will not need to be peeled: simply cut them, always with the vegetable cutter, into small pieces. Meanwhile, we prepare the béchamel, grate the parmesan, and cut the fiordilatte into small pieces. Everything is ready to assemble the ingredients and prepare the baked vegetarian cannelloni.
The small cut of the vegetables makes them cook quickly.
The same goes for the delica pumpkin and zucchini.
In the pan, brown the garlic with EVO oil and immediately add the zucchini and pumpkin.
Add fresh rosemary, salt with black pepper and cook over high heat for 8 minutes.
Combine the three vegetables and let them rest covered
Prepare the béchamel and remove a cup to cover the cannelloni last.
Combine the cooked vegetables with the béchamel.
Add the grated parmesan.
Also add the fiordilatte.
In my incredible saucepan, I put a layer of béchamel.
With a spoonful of mixed cooked vegetables.
I use the piping bag without a tip to fill the cannelloni and, as I prepare them, I arrange them standing in the pot.
Spread the béchamel set aside earlier over the filled cannelloni, sprinkle with parmesan, and use the peeler to make ribbons with a piece of raw delica pumpkin.
It’s not necessary, but the yellow color makes the cannelloni more cheerful.
Ready to go in the oven, the vegetarian cannelloni.
Bake in the oven with the lid on for 40 minutes at 375°F. After the time has elapsed, remove the lid and complete the cooking under the grill for 10 minutes.
Here are the ready vegetarian baked cannelloni.
Advice
I would like to recommend a recipe for preparing vegan lasagna with pane carasau.
https://blog.giallozafferano.it/vaipinacucina/ricetta-lasagna-di-pane-carasau/
https://blog.giallozafferano.it/vaipinacucina/ricetta-lasagna-di-pane-carasau/
FAQ (Frequently Asked Questions)
If I don’t like pumpkin in vegetarian baked cannelloni, what can I substitute it with?
If you don’t like delica pumpkin, you can replace it with an equal weight of a more preferred vegetable, such as savoy cabbage or broccoli, but even with sweet or regular white potatoes, it will be equally good.
