Roasted vegetable cannelloni bake

Cooking Vegetarian Roasted vegetable cannelloni bake

Detailed step-by-step description of how to cook the dish "Roasted vegetable cannelloni bake". Try it by all means

Lables: High fibre Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C.
  2. Heat chargrill plate to medium-high. Lightly oil zucchini and cook on both sides until tender. Roughly chop.
  3. Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well. Spoon mixture into cannelloni tubes. Place in a lightly oiled ovenproof dish. Pour over sauce to cover and top with cheese.
  4. Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.

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1 medium zucchini, sliced thinly
150g chargrilled red capsicum, thinly sliced
80g chargrilled eggplant, drained and chopped
1/3 cup semi-dried tomatoes, drained and chopped
100g ricotta cheese
12 instant cannelloni tubes
570g jar pasta sauce
3/4 cup grated mozzarella cheese

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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