Vegetable cannelloni with tomato sauce - vegetarian & easy

Ingredients

Vegetable filling

• 1 tbsp olive oil

• 1 medium-sized eggplant (approx. 350 g), finely diced

• 1 light zucchini (approx. 350 g), diced

• 2 onions, finely chopped

• Salt, pepper

• 250 g ricotta

• 1 ball of mozzarella (125 g), diced

• 100 g Parmesan cheese, freshly grated

Other ingredients

• approx. 250-300 g cannelloni (ready-made, uncooked)

• 750 ml strained tomatoes (e.g. with basil)

• 1 tsp dried oregano or basil

• some olive oil for greasing

• 1-2 tbsp grated Parmesan & extra mozzarella for gratinating

• Fresh basil leaves to serve (optional)

💡 Tip: The easiest way to fill the cannelloni is with a piping bag.

Preparation

Preheat the oven

Set to 180 °C convection (200 °C top/bottom heat).

Sauté vegetables

Heat the olive oil in a large pan. First fry the onions until translucent. Then add the eggplant and zucchini in batches and braise over a medium heat for approx. 8-10 minutes until soft. Season with salt and pepper. Remove from the heat and leave to cool slightly.

Making the filling

Mix the braised vegetables with the ricotta, diced mozzarella and most of the Parmesan. Season again to taste.

Cannelloni filling

Fill the uncooked cannelloni with the vegetable mixture - preferably using a piping bag.

Prepare the baking dish

Grease an ovenproof dish with olive oil and spread a few spoonfuls of tomato sauce on the bottom. Place the stuffed cannelloni next to each other.

Sauce and cheese

Mix the rest of the tomato sauce with the oregano or basil and pour over the cannelloni. Sprinkle with Parmesan and mozzarella.

Baking

Bake in the preheated oven for 35-40 minutes until the surface is golden brown and the cannelloni are cooked through.

Serve

Garnish with fresh basil before serving - done!