Vegetable Cannelloni Baked In Bechamel Sauce

• 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

1. Preheat the oven to 350u0b0F. Lightly grease a deep 13 x 9-inch baking dish.
2. 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.
3. 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.
4. 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.
5. Bake for 30-35 mins, until golden. Serve topped with arugula leaves.

olive oil, onion, garlic, mixed vegetables, ricotta cheese, parmesan cheese, cannelloni pasta, tomato puree, ground nutmeg, arugula, bechamel sauce, butter, flour, milk

Taken from recipes-plus.com/api/v2.0/recipes/28276 (may not work)