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🍽️ Vegetable Stuffed Cannelloni

472 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 2 large carrots
• 2 garlic cloves
• 1 tbsp olive oil
• 250 g chunky tomatoes (can)
• salt
• pepper (from the mill)
• 0.5 tsp dried thyme
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 100 g freshly grated parmesan
• 80 g scamorza
• 16 cannelloni (no pre-cooking)
• 0.5 handful parsley

Instructions

1. 1. Wash the leek and pat it dry.
2. 2. Cut the leek in half lengthwise.
3. 3. Slice the leek into very thin strips.
4. 4. Peel the carrots.
5. 5. Trim the hard ends off the carrots.
6. 6. Grate the carrots finely using a kitchen grater.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Heat oil in a frying pan.
10. 10. Sauté the garlic briefly in the hot oil.
11. 11. Add the leek and grated carrots to the pan.
12. 12. Cook the vegetables for about one minute.
13. 13. Add the tomatoes to the pan.
14. 14. Season the filling with salt, pepper, and thyme.
15. 15. Fill the cannelloni with the vegetable mixture.
16. 16. Use a small spoon or a piping bag to fill the cannelloni.
17. 17. Preheat the oven to 200 degrees Celsius with top and bottom heat.
18. 18. Grease a baking dish with fat.
19. 19. Melt the butter in a saucepan.
20. 20. Stir the flour into the melted butter.
21. 21. Sauté the butter-flour mixture for one to two minutes while stirring.
22. 22. Deglaze the mixture with milk.
23. 23. Simmer the sauce for three to four minutes while stirring.
24. 24. Season the béchamel sauce with salt, pepper, and nutmeg.
25. 25. Spread some béchamel sauce on the bottom of the baking dish.
26. 26. Place half of the filled cannelloni in the dish.
27. 27. Drizzle the cannelloni with béchamel sauce.
28. 28. Place the remaining cannelloni on top.
29. 29. Pour the remaining béchamel sauce over the top.
30. 30. Sprinkle parmesan cheese over the baking dish.
31. 31. Place slices of scamorza cheese on top.
32. 32. Bake the cannelloni for about 45 minutes in the preheated oven.
33. 33. Wash the parsley.
34. 34. Shake the parsley dry.
35. 35. Chop the parsley coarsely.
36. 36. Sprinkle the parsley over the finished cannelloni.

Nutrition per serving

• kcal: 472
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 34 g