Creamy Vegetable Cannelloni
This Creamy Vegetable Cannelloni recipe is a delicious twist on traditional pasta dishes, featuring a flavorful filling made from roasted cauliflower, broccoli, and spicy chili. Finished with a rich bechamel and topped with melted mozzarella, this hearty meal is perfect for a family gathering or cozy dinner party. Enjoy layers of flavor and texture that will impress both vegetarians and meat-lovers alike. Share and savor this delectable dish inspired by Jamie Oliver!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Tomato sauce
700 ml (canned)
Fresh mozzarella cheese
1 ball (sliced)
Red wine vinegar
2 tablespoons
Fresh basil leaves
1 bunch (whole)
Cannelloni stuffing mix
1 batch
Oven-ready cannelloni tubes
24
Cauliflower
1 head (broken into florets)
Broccoli
2 heads (medium) (broken into florets)
Garlic cloves
7 (sliced)
Olive oil
3-4 tablespoons
Thyme leaves
6 sprigs (removed from stems)
Hot chili peppers
4 (diced)
Anchovies
3 (optional, to keep vegetarian omit)
Salt
to taste
Pepper
to taste
Béchamel sauce
to taste
Crème fraîche
170 ml (container)
Parmesan cheese
1.5-2.5 cups (grated)
Fresh black pepper
1 pinch
Instructions
1
Preheat your oven to 190°C (375°F).
2
Break the cauliflower and broccoli into small florets and boil them in salted water for about 6 minutes until tender. Drain and set aside.
3
Slice the garlic and chop the chili peppers finely.
4
In a large frying pan, heat 3 tablespoons of olive oil over medium heat. Once hot, add the sliced garlic and sauté until fragrant and golden. Then, add the thyme leaves, chopped chili peppers, and anchovies. Cook for another 2-3 minutes until the anchovies dissolve.
5
Add the drained broccoli and cauliflower to the pan. Stir and cook for approximately 15 minutes, breaking down the vegetables with a wooden spoon until they form a chunky mixture. Remove from heat and allow to cool.
6
Meanwhile, prepare the béchamel sauce by grating 1.5 to 2.5 cups of parmesan cheese into the crème fraîche, seasoning it with a pinch of pepper. Mix well and set aside.
7
Once the vegetable mixture has cooled, use a hand blender or food processor to puree it until smooth. Transfer the filling into a piping bag (or a plastic bag with a cut corner).
8
To assemble, spread 1/2 cm of tomato sauce on the bottom of a large baking tray. Add a pinch of salt and drizzle with 2 tablespoons of red wine vinegar.
9
Fill each cannelloni tube with the vegetable mixture using the piping bag and place them in the prepared baking tray.
10
Layer fresh basil leaves over the stuffed cannelloni. Pour the béchamel sauce generously over the top, seasoning with more black pepper.
11
Top with slices of fresh mozzarella and the remaining grated parmesan cheese.
12
Bake in the preheated oven for 30-40 minutes or until the cheese is golden brown and bubbling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vegetable Cannelloni?
It is a hearty pasta dish featuring cannelloni tubes stuffed with a pureed cauliflower and broccoli mixture, topped with a quick crème fraîche béchamel and melted mozzarella.
What vegetables are the primary ingredients in the filling?
The filling is primarily made from one head of cauliflower and two medium heads of broccoli.
What temperature should the oven be set to?
Preheat your oven to 190°C (375°F).
How long should I boil the cauliflower and broccoli?
Boil the florets in salted water for about 6 minutes until they are tender.
How many garlic cloves are used in the recipe?
The recipe calls for 7 sliced garlic cloves.
Is this recipe suitable for vegetarians?
Yes, as long as you omit the optional anchovies mentioned in the ingredients.
How do I prepare the quick béchamel sauce?
Mix 170 ml of crème fraîche with 1.5 to 2.5 cups of grated parmesan cheese and a pinch of pepper.
What is the best way to fill the cannelloni tubes?
Use a piping bag or a plastic bag with a cut corner to transfer the pureed vegetable filling into the tubes.
What is placed at the bottom of the baking tray?
Spread 700 ml of tomato sauce on the bottom, seasoned with a pinch of salt and 2 tablespoons of red wine vinegar.
How long does the dish need to bake?
Bake for 30-40 minutes until the cheese is golden brown and bubbling.
How many cannelloni tubes does this recipe require?
The recipe uses 24 oven-ready cannelloni tubes.
What herbs are used in the vegetable sauté?
The recipe uses 6 sprigs of thyme (leaves removed from stems).
How many chili peppers are included for spice?
The recipe calls for 4 diced hot chili peppers.
How much olive oil is needed for sautéing?
Use 3-4 tablespoons of olive oil.
What type of mozzarella is recommended?
One ball of fresh mozzarella cheese, sliced, is recommended for the topping.
When do I add the fresh basil leaves?
Layer one bunch of fresh basil leaves over the stuffed cannelloni before pouring the béchamel sauce over them.
How long should the vegetables cook in the pan before pureeing?
Cook them for approximately 15 minutes, breaking them down with a wooden spoon.
Should the vegetable mixture be hot when pureeing?
No, you should remove the mixture from the heat and allow it to cool before using a hand blender or food processor.
What is the role of red wine vinegar in this recipe?
It is drizzled into the tomato sauce at the base of the tray to add a hit of acidity.
Can I use a food processor to make the filling?
Yes, a hand blender or food processor can be used to puree the vegetable mixture until smooth.
What kind of parmesan cheese measurement is used?
The recipe suggests between 1.5 and 2.5 cups of grated parmesan cheese.
Is the tomato sauce fresh or canned?
The recipe specifies 700 ml of canned tomato sauce.
What is the suggested serving style for this dish?
It is described as a hearty meal perfect for family gatherings or cozy dinner parties.
Who inspired this recipe?
The recipe is inspired by Jamie Oliver.
Do I need to cook the cannelloni tubes before stuffing?
No, use oven-ready cannelloni tubes as they will cook in the sauce while baking.
How do I know when the garlic is ready in the pan?
Sauté the garlic until it becomes fragrant and golden.
What if I don't have a piping bag?
A plastic bag with a corner cut off serves as an excellent substitute for a piping bag.
Is there any salt and pepper in the béchamel?
Yes, season the crème fraîche and parmesan mixture with a pinch of pepper, and add more black pepper over the top before baking.
What should the texture of the vegetable mixture be after pan-frying but before pureeing?
It should be a chunky mixture formed by breaking down the florets with a spoon.
How much crème fraîche is needed?
One 170 ml container of crème fraîche is used for the sauce.