Vegetarian Cannelloni

Ingredients

• Cannelloni Pasta8 sheet (160 g)
• Milk2 cup (480 ml)
• Parmesan Cheese10 tablespoon (50 g)
• Water1/4 glass (63 ml)
• Cornstarch2 tablespoon (20 g)
• Garlic1 teaspoon (2 g)
• Butter1/2 tablespoon (15 g)
• Mozzarella Cheese8 slice (200 g)
• White Onion1 count (150 g)
• Mushrooms1 cup (70 g)
• Spinach7 cup (210 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Oil a large rectangular baking pan.

3. 3

   Step 3

   For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil. Separately, mix the water with the cornstarch and dilute.

4. 4

   Step 4

   When the milk is about to boil, turn off the heat, season with salt and pepper to taste, add garlic paste or powder and diluted cornstarch.

5. 5

   Step 5

   Stir constantly so that it begins to thicken and add the grated Parmesan cheese.

6. 6

   Step 6

   Chop the vegetables and heat the oil in a pan. Once heated, add the vegetables and stir-fry until they reduce in volume.

7. 7

   Step 7

   Mix the vegetables with the béchamel sauce and fill the cannelloni. Cover with the rest and add the mozzarella cheese.

8. 8

   Step 8

   Bake in the oven for 30 minutes at 356 °F (180 °C) or until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetarian Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.