Stuffed Roast Vegetable Cannelloni

Stuffed Roast Vegetable Cannelloni

Oven-roasted vegetables embedded in cannelloni, baked to perfection and served with cheese and a shawl of red sauce.

  • Recipe serves:4
  • Preparation Time20 Minutes
  • Cooking Time60 Minutes


  • 200g cannelloni tubes
  • 1 packet Knorr Italian Pasta Red Sauce
  • 200g pumpkin, peeled and cut into 1 inch pieces
  • 1 green bell pepper, chopped
  • 1 small zucchini, chopped
  • 100g mushrooms, chopped
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 200g cooked rice
  • 80g grated cheese
  • 2 tablespoons olive oil
  • 400ml water


  • Pre-heat oven to 180° C, 300° F or 4 gas marks, for 3-4 minutes.
  • Grease oven-proof dish. Combine all the vegetables with olive oil, season well and arrange on the dish.
  • Bake for 20 minutes then let it cool for 10 minutes. Mix with rice and half of the cheese.
  • Fill cannelloni with the mixture.
  • Mix Knorr Italian Pasta Red Sauce with water in a pan and heat till the sauce starts boiling.
  • Pour some sauce into the oven-proof dish. Arrange the cannelloni in the same dish and pour remaining sauce over it. Then sprinkle balance cheese on top.
  • Cover with a foil and bake for 25-30 minutes.
  • Serve hot.
  • Take advantage of this easy recipe for Kids’ Food! This recipe is a good idea for Party Foods as well- simple to make and delicious to serve!

    Chef’s Tip:

    Pour the red sauce over the cannelloni when it’s boiling, as the sauce can get thicker while being oven-baked. Plus, the cannelloni can absorb the boiling sauce and cook better.