Vegetable Cannelloni

Ingredients

• 2 stalks leeks
• 2 large carrots
• 2 cloves garlic
• 1 tbsp Olive Oil
• 250 g diced tomatoes (canned)
• Salt
• Pepper (freshly ground)
• 0.5 tsp dried thyme
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 100 g freshly grated Parmesan
• 80 g Scamorza
• 16 cannelloni tubes (no pre-cooking)
• 0.5 handful parsley

Instructions

1. 1.

   Clean, wash and dry the leeks, halve them and cut into very fine strips. Peel the carrots, trim ends and grate on a kitchen grater. Peel and finely chop the garlic. In a pan, briefly sauté in hot oil, then add the leeks and carrots. Sauté for about 1 minute. Add the tomatoes and season with salt, pepper and thyme. Spoon the mixture into the cannelloni tubes using a small spoon (alternatively fill a freezer bag, cut a corner and squeeze the vegetable filling into the pasta).

2. 2.

   Preheat the oven to 200°C (400°F) fan‑fry. Grease the baking dish.

3. 3.

   For the béchamel sauce melt the butter in a saucepan, sprinkle flour over it and stir for 1–2 minutes. Deglaze with milk and simmer for 3–4 minutes while stirring. Season with salt, pepper and nutmeg.

4. 4.

   Spread a thin layer of béchamel on the bottom of the baking dish, lay half of the cannelloni tubes on top and drizzle with béchamel. Repeat the layering once more and finish with béchamel. Sprinkle grated Parmesan and sliced Scamorza over the top and bake for about 45 minutes in the preheated oven. Wash, dry and roughly chop parsley and scatter it over the finished vegetable cannelloni.