Roasted vegetable cannelloni bake

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

Recipe «Roasted vegetable cannelloni bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.