Try these delicious Vegetable Cannelloni

You can finish cooking the cannelloni with the sauce on the stove. Cannelloni are one of the most traditional pastas in Italy.


  • enough water, to cook the pasta
  • enough salt, to cook the pasta
  • 20 cannelloni
  • enough vegetable oil
  • 1/2 cups onion, finely chopped, for the filling
  • 4 cups chard, chopped, for the filling
  • 1/2 cups red pepper, julienned, for the filling
  • 1/2 cups orange bell pepper, julienned, for the filling
  • 1 cup ricotta cheese, for the filling
  • enough of salt
  • enough of pepper
  • 1 cup cream cheese, for the sauce
  • 1/2 cups evaporated milk, for the sauce
  • 1 cup of media crema, for the sauce
  • 1/2 teaspoons nutmeg, for the sauce
  • enough salt, for the sauce
  • enough pepper, for the sauce
  • 2 cups manchego cheese, grated
  • to taste of fresh oregano, to decorate


  1. In a pot, heat enough water to a boil. Add salt and the cannelloni pieces. Cook for 8 minutes or until the pasta is al dente, remove from the water and reserve.
  2. For the filling: heat a frying pan over medium heat and pass a napkin with vegetable oil over it. Add the onion and cook 2 minutes. Add the chard and peppers and cook for 5 more minutes. Add the ricotta cheese and cook for 3 minutes or more until everything is perfectly integrated. Season with salt and pepper.
  3. For the sauce: Blend the cream cheese, evaporated milk and media crema. Season with salt, pepper and nutmeg.
  4. To assemble the vegetable cannelloni: Fill the cannelloni with the vegetables and arrange them in the pan. Pour the sauce and sprinkle the cheese on the surface, cover and cook for 10 minutes. Gratin in the oven at 180 °C for 5 minutes.