Vegetable Cannelloni With Béchamel

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.

2. Cook the cannelloni tubes according to the package instructions until al dente. Drain and set aside.

3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.

4. Add the red bell pepper, zucchini, and spinach to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

5. Season the vegetable mixture with dried oregano, salt, and pepper. Stir well to combine the flavors.

6. In a medium bowl, mix together the ricotta cheese and grated Parmesan cheese. Add the cooked vegetable mixture and stir until fully combined.

7. Carefully stuff the cannelloni tubes with the vegetable and cheese mixture using a spoon.

8. Place the stuffed cannelloni tubes in the greased baking dish in a single layer.

9. Pour the béchamel sauce over the cannelloni, ensuring they are fully covered.

10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the cannelloni are heated through.

11. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.

12. Garnish with fresh basil leaves before serving.