Vegetable Cannelloni Baked In Bechamel Sauce - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 cup frozen mixed vegetables, thawed
1 cup ricotta cheese
2/3 cup grated Parmesan cheese
1 pkg (8 oz) cannelloni pasta tubes
2 cups tomato puree
1/2 tsp ground nutmeg
None None Arugula leaves, to serve
None None FOR THE BECHAMEL SAUCE
3 tbsp butter
2 tbsp flour
2 cups milk

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a deep 13 x 9-inch baking dish.
Heat the oil in a medium saucepan on high heat. Saute the onion and garlic for 2-3 mins. Add the vegetables and cook for 2-3 mins. Remove from the heat and stir in the ricotta cheese and 1/3 cup of the Parmesan cheese. Season to taste and cool.
Spread 1/2 the tomato puree in the bottom of the prepared dish. Spoon the ricotta mixture into a piping bag fitted with a large plain tip. Pipe into the cannelloni tubes. Arrange the cannelloni in a single layer in the dish. Pour the remaining tomato puree over the top.
For the bechamel sauce, melt the butter in a medium saucepan on medium heat. Add the flour and cook for 1 min, stirring. Pour in the milk. Bring to a boil, whisking to remove any lumps. Simmer for 3 mins. Pour the sauce over the cannelloni. Sprinkle with the remaining 1/3 cup Parmesan cheese and nutmeg.
Bake for 30-35 mins, until golden. Serve topped with arugula leaves.