Name: Vegetable Cannelloni
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: water, to cook the pasta; salt, to cook the pasta; 20 cannelloni; vegetable oil; 1/2 cups onion, finely chopped, for the filling; 4 cups chard, chopped, for the filling; 1/2 cups red bell pepper, julienned, for the filling; 1/2 cups orange bell pepper, julienned, for the filling; 1 cup ricotta cheese, for the filling; salt; pepper; 1 cup cream cheese, for the sauce; 1/2 cups evaporated milk, for the sauce; 1 cup table cream, for the sauce; 1/2 teaspoons nutmeg, for the sauce; salt, for the sauce; pepper, for the sauce; 2 cups Manchego cheese, grated; fresh oregano, for decoration

Preparation

20 mins

30 mins

Low

In a 6-quart Novel™ pot from Royal Prestige®, heat enough water until boiling. Add salt and the pieces of cannelloni. Cook for 8 minutes or until the pasta is al dente, remove from the water and set aside. For the filling: Heat a Deluxe Easy Release skillet from Royal Prestige® over medium heat and wipe it with a paper towel soaked in vegetable oil. Add the onion and cook for 2 minutes. Add the Swiss chard and bell peppers and cook for 5 more minutes. Add the ricotta cheese and cook for 3 minutes or more until everything is perfectly combined. Season with salt and pepper.