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Cannelloni Vegetarians

Cannelloni Vegetarians

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Vegetarian Cannelloni Recipe of of 18-11-2018 [Updated on 19-11-2018]

THE cannelloni Vegetarians, are the ideal dish for all those who do not like the classic cannelloni or do not eat meat. For the occasion I used fresh pasta that I stuffed with a filling of vegetables and mozzarella and then I rolled it into the shape of cannelloni. The vegetables used are: pumpkin, courgettes and aubergines, but clearly follow the seasonality and your taste to stuff your cannelloni with vegetables.
Today a nice Sunday at home is waiting for me, warm, cuddling on the sofa, TV and cover, nothing more beautiful on a cold day like this. So I leave you to the recipe and I wish you a sweet day, basins: *


How to make vegeratian cannelloni

Wash, peel the vegetables and cut them into cubes of the same size.
Prepare a chopped carrot, celery and onion and fry it in a pan with the oil
After a few minutes add the vegetables, add salt and cook for about fifteen minutes.

Meanwhile, prepare the béchamel and cut the mozzarella into cubes.
Transfer the vegetables to a glass bowl, add the basil, mozzarella, parmesan and half of the béchamel and mix to mix everything well.
Blanch the lasagna sheets for 1 minute in a large pot with water, salt and a tablespoon of oil.
As the sheets are cooked, lift them and place them on a surface covered with a clean cloth.

Let's start assembling the cannelloni: place a strip of vegetable filling on each sheet of pasta
Roll up to create a cannelloni. Proceed like this for all the sheets.

Gradually place the cannelloni in a baking dish sprinkled with a layer of béchamel.
Now cover with the remaining béchamel and sprinkle with Parmesan.
Cook the vegetarian cannelloni in a convection oven at 180 ° for 20 minutes.

Serve hot.

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Vegetarian Cannelloni", below you can find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 500 g of egg pasta sheets for cannelloni,
  • 250 g of pre-cooked borlotti beans,
  • half a Roman broccoli,
  • 1 eggplant,
  • 2 courgettes,
  • 1 white onion,
  • 200 g of datterini tomatoes,
  • 1 boiled potato,
  • 1 buffalo mozzarella,
  • grated cheese,
  • Rosemary,
  • basil,
  • olive oil,
  • salt

Cut the aubergines, courgettes, potatoes and onion into rounds or pieces and cook in a pan with a little oil and rosemary, add salt. Separately, in another pan, add the cooked beans with oil, garlic and rosemary. Blend the beans.

Also blanch the Roman broccoli. Blanch the ready-made pasta in boiling salted water and drain it, taking care to pass it into the bowl with the water with ice and finally place it on a cloth.

The rectangles of puff pastry stuffed with grated cheese and the vegetables, rolled up and place in the pan on a base of cream of beans and crumbled broccoli. Complete by placing whole beans, mozzarella and grated cheese on top. Bake for 12 minutes at 200 degrees.

Video of the recipe Cannelloni vegetarians

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Vegetarian cannelloni with ricotta

Shutterstock Photo | Alexander Prokopenko

As is well known, the ricotta filling is one of the great classics to best stuff cannelloni. This type of pasta lends itself perfectly to being filled with lots of good vegetables. Here are some timeless recipes.

  • Cannelloni stuffed with ricotta and spinach
  • Tricolor cannelloni with asparagus and peppers
  • Ricotta and tomato cannelloni recipe
  • Pumpkin and macaroon cannelloni

Obviously you can choose the ricotta you like most, the cow's milk & ndash decidedly sweet and delicate & ndash the sheep's milk ricotta & ndash with a more intense taste & ndash or the mixed one & ndash perfect for those who love a strong flavor but without excess.

Stuffed cannelloni: 10 easy and tasty recipes to prepare them

The Christmas recipe of the stuffed cannelloni puts all guests in agreement. Delicious hot just out of the oven, but also excellent at room temperature, the stuffed cannelloni are delicious with any type of filling and they are also perfect for recover precious leftovers . In short, baked stuffed cannelloni represent one of the most versatile first courses of Italian cuisine. For cooking the cannelloni in the oven it is impossible to go wrong and regardless of the filling chosen, the cannelloni must be passed in the oven a 180 ° C for 5 minutes.

Here you are 10 easy recipes and quick to prepare baked stuffed cannelloni with a crunchy crust and a very soft filling.

1. Cannelloni stuffed with rabbit ragout
If you love meats that are not too tasty, but with an unmistakable taste, these are the stuffed cannelloni for you: RECIPE

2. Cannelloni stuffed with fish and Mediterranean sauce
Are the delicate tastes and the scents of the sea your weakness? Then it's time to prepare the cannelloni stuffed with fish: RECIPE

3. Cannelloni stuffed with meat sauce and bechamel
For true traditionalists, the fresh egg pasta it is a serious matter and when it comes to stuffed cannelloni there is only one topping.
Prepare a succulent Bolognese sauce and a smooth and delicate one bechamel , combine everything and stuff your cannelloni. Simple but good to go crazy!

4. Light filled cannelloni
If even during the holidays you are unable to put aside the fitness, here comes the stuffed cannelloni light. To start with, prepare one Besciamella light replacing whole milk with soy milk and butter with extra virgin olive oil. Finely chop the boiled spinach and sauté them in a pan with extra virgin olive oil, cubes of ham cooked, grated Parmesan and that's it!

6. Cannelloni stuffed with pesto
Another tasty idea for baked stuffed cannelloni is the classic pesto sauce , which combined with béchamel will make your recipe light and fragrant more than ever.

7. White stuffed cannelloni
Prepare a white ragout following the recipe of the classic one, but without adding the tomato sauce, add everything to the béchamel and the white stuffed cannelloni are ready very easy and quick to prepare.

8. Cannelloni stuffed with vegetables
You are vegetarians or do you just love vegetables madly? Prepare delicious cannelloni stuffed with vegetables by cutting a small cubes carrots, courgettes, potatoes, broccoli and whatever you like and sauté everything in a pan with a drizzle of extra virgin olive oil, salt and pepper. Add all the classic béchamel vegetables, fill the cannelloni and put everything in the oven.

9. Cannelloni stuffed with ricotta and spinach
Also called lean cannelloni , these cannelloni represent another traditional version of this recipe. This recipe for stuffed cannelloni is also very simple, the filling consists of fresh cow's milk ricotta and finely chopped boiled spinach. Prepare one classic tomato sauce , season with the béchamel and put everything in the oven.

10. Cannelloni stuffed with leftovers
Cooking with leftovers it is a very smart thing, it allows you to save on shopping and above all not to throw away food. Thoroughly fillet the leftovers of the roast and do sauté everything in a pan with a little butter and blending with Red wine. Prepare a fairly liquid classic béchamel and add a sachet of saffron, mix the ingredients and stuff the cannelloni.

Here's how to make delicious vegetarian cannelloni.

The vegetarian stuffed cannelloni are a perfect first for Sunday, a rich and delicious way to enjoy baked pasta without using meat in the sauce. Obviously the variations are many, just choose the vegetables you like best to create truly irresistible cannelloni every time.

For example, instead of the sauce with tomato, eggplant and zucchini sauce, you could prepare the cannelloni with radicchio and walnuts: slice the radicchio and sauté it in a saucepan with a chopped shallot and a drizzle of oil, add a little wine and season with a pinch of salt and pepper, add the ricotta, grated Parmesan cheese and coarsely chopped walnuts and mix everything, then use the mixture obtained to stuff your cannelloni, then sprinkle them with béchamel.

Another ideal variant for the autumn period is that of cannelloni with pumpkin and mushrooms: clean the mushrooms, cut them into small pieces and brown them in a pan with a crushed clove of garlic.Cut the pumpkin pulp into cubes and cook in a separate pan with the lid with chopped onion and a drizzle of oil for 15 minutes about, then add a little cream. At this point, work the portions of ricotta and parmesan in a bowl, add the mushrooms and pumpkin and stuff the cannelloni with the cream obtained.

There are numerous other ingredients that you can use for your vegetarian cannelloni, such as spinach, potatoes, cabbage, beans, artichokes and so on and so forth: these are products that are not only good in salads or various leavened products, but which can also give their best as a filling for pasta. It is up to you to decide whether to leave them blank or add a sauce with onion, celery and carrot to give more flavor.

How to fill cannelloni

Shutterstock Photo | ungvar

We can make them classic with ricotta and spinach, or more savory with meat filling. We can also dress them with a Bolognese rag & ugrave as tradition dictates, or decide to make them plain with béchamel and lots of stringy mozzarella.

No more chatter! We fasten our aprons and uncover the faster recipes to prepare cannelloni to be enjoyed with the whole family.


What's better than a good plate of fast cannelloni to make on a feast day? I remember when I was still living with my parents that we began to cook on holidays or simply on Sundays from early morning for the usual pharaonic menu.

I like to wake up late during the holidays especially if there is nothing in particular planned, and then it will be that in this period I am a dormouse so I linger as much as possible in bed!
This losing that my lunch on June 2nd were these vegetarian cannelloni: D

sheets of fresh pasta (for lasagna), I calculate four per person (I know large portion!)
300 g of cooked spinach
salt, chilli, extra virgin olive oil, poppy seeds to taste
organic parmesan cheese to taste

1/2 liter of unsweetened rice milk
a teaspoon of whole salt
50 g of "ZERO" flour
two tablespoons of extra virgin olive oil
salt, pepper and nutmeg to taste

The wooden spoon

400 g of fresh spinach - 2 small sweet courgettes - fresh cherry tomatoes - 250 g of dried cannelloni - 200 g of ricotta - 1 egg - grated parmesan - salt - pepper bechamel - butter -

If we are lucky enough to buy fresh spinach good!
We wash them and give them a sear in two fingers of lightly salted boiling water, otherwise we will be satisfied with the frozen ones ..
We peel the fresh tomatoes, remove the seeds, cut them into cubes, and together with the courgettes cut the same, we sauté them in a pan for 10 minutes, together with a knob of butter.
Now the preparation of the cannelloni, or we blanch them for 6/8 minutes in boiling salted water, and then we will keep the béchamel not too firm, or we will fill them raw, then keeping the béchamel more liquid ..

In a bowl, work the ricotta with the egg, the grated Parmesan, salt, pepper, the well-squeezed spinach and the other sautéed vegetables, then mix everything properly.

Separately we prepare a béchamel (the consistency as we said before to second of how you decide to treat the cannelloni if ​​cooked or raw)
Then in a baking dish we put a first layer of bechamel

Fill the cannelloni with the mixture and place them properly in the pan, distributing the remaining béchamel over the top and sprinkling with plenty of Parmesan cheese and flakes of butter.
We bake in a hot oven for 30 minutes, I like them both freshly made and eaten the next day

Cannelloni Vegetarians

THE cannelloni Vegetarians they are a perfect dish for those who do not eat meat, but still tasty for everyone. Lighter than the usual cannelloni and easy to prepare.

A dish for Sunday to share with the family.


  • 12 squares of egg pasta
  • 1 bottle of puree
  • 50 g of Parmesan cheese
  • extra virgin olive oil to taste
  • Salt to taste.
  • 400 g of tomato pulp
  • 1 onion
  • 150 g of buffalo mozzarella
  • 150 g of feta
  • extra virgin olive oil to taste
  • Salt to taste.
  • pepper as needed.

PROCEDURE for vegetarian cannelloni

In a pan put some oil to heat with the chopped onion, let it dry and add the chopped tomato pulp (without adding the water). Add salt and cook for 20 minutes.

Once the sauce is cooked, add the chopped basil and a little bit of raw oil and let it cool.

Add 100 g of diced mozzarella and 130 g of chopped feta to the ready sauce.

Mix, adding the salt, pepper, and a drizzle of oil.

Then boil the pasta sheets. Rinse them under running water and let them drain.

Spread a little of the filling on each cut of dough and wrap it on itself.

Then in another pan prepare the sauce: heat a little oil with the onion and fry, add the puree, add salt and cook for 10 minutes.

In a pan overturn with a ladle some of the ready sauce and line up the prepared cannelloni.

Sprinkle the rest of the remaining sauce, add the rest of the mozzarella and the remaining feta.

Finally sprinkle the cannelloni with the Parmesan cheese, sprinkle with oil.

You can bake in a preheated oven at 200 C for 20 minutes, the time needed to melt the mozzarella and make it form a crust on the surface.

Vegetarian Cannelloni - Recipes

Cannelloni Vegetarians

  • 400 g of fresh spinach
  • 250 g of dried cannelloni
  • 200 g of cottage cheese
  • 2 carrots
  • 1 egg
  • grated Parmesan cheese
  • bechamel (see recipe)
  • butter
  • nutmeg
  • salt
  • pepper

Clean, wash the spinach and blanch in boiling salted water then drain well and grind them.
Clean the carrots, cut them into cubes and boil them for 10 minutes in a pot with a little water then drain them well.
Blanch the cannelloni in plenty of boiling salted water for 10 minutes then drain and put them to dry on a well-spaced cloth.
In a bowl, mix the ricotta with the egg, the grated Parmesan, salt, pepper, a sprinkle of nutmeg, carrots and spinach.
Mix all the ingredients well.
Put a layer of bechamel in a baking dish.
Fill the cannelloni with the mixture and arrange them in the baking dish, distribute the remaining béchamel over the top and sprinkle with Parmesan cheese and flakes of butter.
Bake in a preheated oven at 200 & # 176 for 30 minutes.


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