Roasted Vegetable Cannelloni

Ingredients

FOR THE ROASTED VEGETABLES

FOR THE FILLING

FOR THE CANNELLONI

FOR THE TOMATO SAUCE

FOR TOPPING

FOR ROASTING

FOR GARNISH

Steps

1. Step 1

   Preheat oven to 425°F. Toss zucchini, eggplant, and red bell pepper with olive oil, salt, and pepper on a sheet pan. Roast for 20-25 minutes until the vegetables are tender and lightly browned.

   • 1zucchini
   • 1eggplant
   • 1red bell pepper
   • 2 tbspolive oil
   • ½ tspsalt
   • ¼ tspblack pepper

2. Step 2

   Chop the roasted vegetables into small pieces. Mix with ricotta cheese and season with salt and pepper to taste.

   • ½ lbricotta cheese
   • ½ tspsalt
   • 1red bell pepper
   • 1zucchini
   • 1eggplant
   • ¼ tspblack pepper

3. Step 3

   Cook cannelloni pasta tubes according to package instructions. Drain and set aside.

   • 12 tubescannelloni pasta

4. Step 4

   Fill each pasta tube with the ricotta and vegetable mixture. Place the filled cannelloni in a baking dish.

   • ½ lbricotta cheese
   • 12 tubescannelloni pasta
   • 1zucchini
   • 1eggplant
   • 1red bell pepper

5. Step 5

   Pour tomato sauce over the cannelloni. Top with mozzarella cheese. Bake in a preheated oven at 375°F for 15-20 minutes until the cheese is melted and bubbly.

   • 500 mltomato sauce
   • 120gmozzarella cheese

6. Step 6

   Garnish with fresh basil leaves before serving.

   • 10 leavesfresh basil