Cannelloni Recipe Vegetarian Tarla Dalal Style Delight

If you’re looking for a comforting yet elegant vegetarian dish, Tarla Dalal’s Vegetarian Cannelloni recipe is an absolute must-try. This Italian-inspired delight is filled with a rich mixture of vegetables and cheese, all wrapped in tender pasta tubes and smothered with a luscious tomato and béchamel sauce.

Perfect for family dinners or special occasions, this recipe brings the warmth of home cooking with a sophisticated twist.

What makes this cannelloni recipe particularly special is its wholesome filling and the perfect balance of creamy and tangy flavors. Whether you’re a vegetarian or simply looking to add more plant-based meals to your repertoire, this dish will satisfy your cravings.

The best part? It’s easier to make than you think, with straightforward steps that yield a dish bursting with flavors.

Why You’ll Love This Recipe

This vegetarian cannelloni recipe inspired by Tarla Dalal’s culinary expertise is a crowd-pleaser for several reasons:

• Healthy and hearty: Packed with nutrient-rich vegetables like spinach and mushrooms, it’s a guilt-free indulgence.
• Simple ingredients: Uses pantry staples and fresh produce, making it accessible and budget-friendly.
• Versatile: Easy to customize with your favorite veggies or cheese alternatives.
• Make-ahead friendly: Assemble in advance and bake when ready, perfect for busy schedules.
• Elegant presentation: Looks stunning on the plate, ideal for impressing guests without stress.

Ingredients

• 12 cannelloni tubes (dried or fresh)
• 2 cups spinach, chopped and sautéed
• 1 cup mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups tomato puree
• 1 cup béchamel sauce (white sauce)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Equipment

• Baking dish (9×13 inch or similar)
• Large skillet or frying pan
• Medium saucepan (for béchamel sauce)
• Mixing bowls
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Grater

Instructions

1. Prepare the filling: Heat olive oil in a skillet. Add chopped onions and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
2. Add mushrooms and spinach: Stir in the chopped mushrooms and sauté until soft. Mix in the sautéed spinach. Season with salt, pepper, oregano, and basil. Remove from heat and let cool slightly.
3. Mix cheeses: In a mixing bowl, combine the ricotta, mozzarella, and half of the Parmesan cheese. Add the cooled vegetable mixture and mix well to form the filling.
4. Prepare the béchamel sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes. Gradually whisk in 1 cup of milk, cooking until the sauce thickens. Season with salt and pepper.
5. Preheat oven: Set your oven to 375°F (190°C).
6. Fill the cannelloni tubes: Using a spoon or piping bag, carefully fill each cannelloni tube with the cheese and vegetable mixture.
7. Assemble the dish: Spread a thin layer of tomato puree over the bottom of the baking dish. Arrange the filled cannelloni tubes on top. Pour the remaining tomato puree over the tubes, then cover with béchamel sauce.
8. Top with cheese: Sprinkle the remaining Parmesan cheese over the béchamel sauce for a golden crust.
9. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden on top.
10. Garnish and serve: Let the cannelloni cool for 5 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

“For an extra burst of flavor, add a pinch of nutmeg to the béchamel sauce. Also, try swapping ricotta with paneer for an Indian twist.”

• Use fresh cannelloni sheets if available, but dried tubes work perfectly too.
• Try adding finely chopped bell peppers or zucchini to the filling for more veggies.
• For a vegan version, substitute ricotta and mozzarella with cashew cream and vegan cheese.
• Leftover filling can be used as a delicious spread on bread or as a pasta sauce.
• Make ahead tip: Assemble the dish a day before, cover, and refrigerate. Bake fresh before serving.

Nutrition Facts

Serving Suggestions

This vegetarian cannelloni pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple Caesar salad. For a heartier meal, serve alongside roasted garlic bread or a light soup like minestrone.

Consider complementing the meal with a glass of chilled white wine or sparkling water with a slice of lemon. If you’re interested in exploring more delicious recipes, check out our Lemon Ricotta Pasta With Arugula Recipe or the flavorful Low Fodmap Appetizer Recipes.

Conclusion

Tarla Dalal’s vegetarian cannelloni recipe is a delightful fusion of wholesome ingredients and classic Italian flavors that will satisfy vegetarians and meat-eaters alike. The creamy, cheesy filling combined with the bright tomato and béchamel sauces offers a comforting yet elegant dish perfect for any occasion.

Its versatility, ease of preparation, and wholesome nature make it a staple to keep in your recipe collection.

Whether you’re cooking for a family dinner, a festive gathering, or a cozy night in, this recipe shines with its balance of textures and flavors. Don’t forget to experiment with different fillings and sauces to make it your own.

For more inspiration and diverse cooking ideas, explore our collection including the Instant Pot Rabbit Recipe and Halibut Dip Recipe. Happy cooking!

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