Vegetable cannelloni: 3 fillings for all tastes

Welcome, friends of Paulina Cocina! In today's episode, we'll see how to make different fillings for vegetable cannelloni .

These vegetable cannelloni are an ideal option for vegetarians, but also for those who aren't. They're much lighter, and by adding the various tips I'm about to give you, they can improve their consistency and create flavors that are totally addictive.

About this recipe for vegetable cannelloni

We all know that pasta is a staple in our daily menu; it's delicious, affordable, filling, and always satisfying! This is the case with these vegetable cannelloni, and the others too , because they can be filled with a variety of options and become a delicious, filling, and varied meal!

Although cannelloni originated in Italy, details of its origin are unknown, although it is believed that the dish was first prepared in Naples or Genoa. Likewise, it is most widely consumed in Spain. The typical filling is meat, but today we're going to make vegetable cannelloni, as this way it's lighter and suitable for all types of people.

The other day I read a very interesting fact: they say that in Costa Rica they are usually eaten fried and wrapped in egg. Have you tried them this way?

The white sauce

The white sauce recipe is essential for making cannelloni. White sauce is a vegetable cannelloni's best friend . That's why I'm sharing it with you below:

• Melt 80g of butter in a saucepan, then add 100g of flour, a pinch of salt, pepper, and a pinch of nutmeg, and brown for a minute. Add 1 liter of milk and cook for about 5-6 minutes. Remove from heat.

How to freeze vegetable cannelloni

To freeze cannelloni, it's best to cook the filling first, fill the cannelloni, and then place them in a Tupperware container with dividers to leave them in the freezer until we want them! 

Tip: These can last in the freezer for approximately 4 months. Then, when it's time to eat them, just place them (without the separator) in a dish and place them directly into a hot oven! If you can, have a tomato or white sauce ready.

For this recipe you can use the cannelloni dough that you buy at the supermarket or also the pancake (which you can find on this blog) or in this video .

Each filling will make 12 very thick cannelloni! Calculate carefully how many you're going to make and what fillings you'll need so you don't have any leftovers! It's obvious that you can never have leftover cannelloni... But oh well.

Okay, now it's time to prepare the recipe. As I told you, I'm sharing three options so you can choose the one you like best. Tell me in the comments which filling you liked best. And if you have any other ones you'd like to learn, we'll make them too!

Adela

Tips to make your vegetable cannelloni even better

These vegetable cannelloni are an ideal option for vegetarians, but also for those who aren't. They're much lighter, and by adding the various tips I'm about to give you, they can improve their consistency and create flavors that are totally addictive.

1. To prevent cannelloni from becoming soggy, it's best to use fresh vegetables. If you use frozen vegetables, be sure to defrost them before using.
2. When cooking vegetables, don't overcook them. Vegetables should be cooked until tender, but still firm.
3. If you want creamier cannelloni, you can add a little ricotta cheese to the filling.
4. For more flavorful cannelloni, add some herbs to the filling, such as basil or oregano.

3 filling options for vegetable cannelloni

Cannelloni fillings don't have to be just vegetables, and although in this post we'll only talk about vegetarian fillings, you can also see our special post on cannelloni fillings .

General ingredients

• 2 large or 4 small red onions.
• 1 clove of garlic.
• 100 gr of grated cheese.
• Salt and pepper.
• Olive oil.
• White Sauce.

#1: Cannelloni stuffed with spinach and cheese

1. Carefully wash approximately 600g of spinach and dry it well.
2. Then, finely chop the onion, 1 red bell pepper, and the garlic. Sauté in a pot with a drizzle of olive oil. When translucent, add the spinach and sauté for a couple of minutes until the spinach wilts. Remove from heat.
3. Once it is warm, add 3 previously cooked and chopped eggs, the grated Parmesan cheese and the white sauce.

#2: Pumpkin and almond cannelloni

1. Cook 1 medium pumpkin and then make a puree with it.
2. Then chop the onion and garlic and sauté them in a pot with a drizzle of olive oil on the bottom. When they're translucent, add the puree and sauté for a couple of minutes, until everything is well combined.
3. Remove from heat and season with salt and pepper. Once warm, add a handful of almonds, the white sauce, and grated mozzarella cheese.

#3: Cannelloni with sweetcorn filling

1. Place 80g of butter in a pan and, once melted, add the finely chopped onion along with a pinch of salt. Once translucent, add 2 drained cans of sweetcorn.
2. Mix everything well until well combined. Once combined, add 4 tablespoons of flour and stir for a few minutes. 
3. Finally, add 300 ml of milk little by little, stirring constantly to prevent sticking, and cook for a few minutes until combined.

How to prepare the ultimate vegetable cannelloni

1. Assemble the vegetable cannelloni by placing the chosen filling on the pancakes and rolling each one up, being careful not to break them. 
2. To present, place a little sauce on the base of a dish, then the assembled cannelloni. Optionally, top with a generous amount of sauce. Garnish with grated cheese and bake in the oven for 10 minutes.