Vegetable and mascarpone cannelloni are a delicious vegetarian pasta dish, perfect if you want something full of flavor and easy to make. Here’s a simple recipe to make them at home.
Recipe · Pasta
Vegetable and mascarpone cannelloni
- 10 ingredients
- 11 steps
Ingredients
- 12 cannelloni pasta sheets
- 2 medium zucchini, diced
- 2 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 g mascarpone
- 1/4 cup grated Parmesan
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Chopped fresh parsley, to garnish
Step-by-step preparation
- In a large pot, cook the cannelloni sheets in salted water until al dente. Drain them and put them in a bowl of cold water to stop the cooking. Set aside.
- Meanwhile, heat a little olive oil in a large frying pan and add the onion and garlic. Sauté for a few minutes until golden.
- Add the zucchini and carrots and cook for a few minutes until tender but still crisp.
- Season with salt and pepper to taste.
- In a large bowl, mix the mascarpone and Parmesan.
- Add the cooked vegetables to the cheese mixture and mix well.
- Preheat the oven to 180 °C.
- To assemble, place a spoonful of the vegetable and cheese filling in the center of each pasta sheet and roll it up.
- Place the rolled cannelloni in a baking dish. Cover with foil and bake for about 20–25 minutes.
- Remove the foil and bake for another 5–10 minutes, until golden on top.
- Serve the cannelloni garnished with chopped fresh parsley.
Enjoy your homemade vegetable and mascarpone cannelloni! They’re perfect for a vegetarian dinner or a lighter pasta dish. You can also try other vegetables, like spinach, eggplant or peppers, for a different flavor. And if you like it creamier, add more mascarpone or a little crème fraîche.