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Cannelloni with vegetable

Ingredients for 4 people:

  • 12 rectangles of pasta for lasagna
  • 150 grams of cottage cheese
  • 2 eggplants
  • 3 zucchini
  • 2 cup of chopped tomatoes
  • 3 tablespoons grated Parmesan cheese
  • 4 tablespoons of extra virgin olive oil
  • salt



In a frying pan with a drizzle of extra virgin olive oil Put the tomato sauce, a pinch of sugar and salt and cook for 10 minutes. Wash and point your zucchini, cut into cubes, wash and cut the eggplant into cubes also, Prepare a pan with a drizzle of extra virgin olive oil, tuffateci vegetables and cook over low heat, stirring, for 20 minutes. Season with salt, pour in the stewed vegetables in a bowl and let cool, then add the ricotta cheese, stir to incorporate thoroughly and set aside. Boil the pasta squares in boiling salted water for 7 minutes, drain and place on a kitchen towel. Once dry put them on a board, lying on the rectangles of dough filled with vegetables and cheese and roll them. Oiled a baking dish, arrange the cannelloni side by side, cover with tomato sauce, drizzled with extra virgin olive oil and sprinkle with parmesan. Bake at 190 degrees for 25 minutes and the last 5 minutes put the oven on grill position so that the surface is pretty golden. Serve warm beautiful.




This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
Copyright © 2011 Manuela Gandolfo. All Rights Reserved.

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