Vegetarian Cannelloni

Vegetarian Cannelloni served in a green dish on top of a white and red towel
  • 4 servings
  • 90 minutes to prepare
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  • 2 raw medium beetroots, peeled and cut into
  • 1 large carrot, peeled and cut into small cubes
  • 2 parsnips, peeled and cut into small cubes
  • ½ swede, peeled and cut into small cubes
  • 3 garlic cloves
  • 1tsp cumin seeds
  • 1tsp thyme leaves
  • 1tbsp olive oil
  • 100g ricotta cheese
  • 8 fresh pasta sheets
  • Salt and milled pepper
  • Freshly grated Italian vegetarian cooking cheese
  • For the sauce
  • 25g butter
  • 25g plain flour
  • 400ml whole milk
  • 75g Stilton cheese or a cheese of your choice
  • 1tbsp flat leaf parsley
  • Salt and milled pepper


Pre-heat the oven to 190°c / gas 5.

Place the vegetables, garlic and thyme into a roasting tin. Scatter over the cumin and drizzle over the olive oil. Mix everything up and roast in the oven for 30-40 minutes until soft and starting
to brown, remove from the oven and leave to cool. Once cooled, place into a large bowl and stir in the ricotta cheese, season with salt and milled pepper.

Tip – the roast vegetables and ricotta mix can be prepared the day before. Store in the fridge covered with cling film.

Divide the roast vegetables and ricotta mixture between your pasta sheets and roll up.

To make the sauce, heat the milk in the microwave whilst melting the butter in a saucepan, stir in the flour and then start pouring in the warmed milk a little at a time over a low heat. It is very important that you keep stirring as the sauce forms. When all the milk is absorbed break in the cheese of your choice and mix so it melts into your white sauce. Season with salt andmilled pepper then finish with the chopped parsley.

Pour a little of the sauce into the base of a ceramic oven dish. Line all the cannelloni in the dish and pour over the remaining sauce.

Finally, sprinkle over the Italian vegetarian cooking cheese. Bake for 20
minutes until bubbly and golden.