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Cannelloni with caponata





2 leafs

Extra virgin olive oil

to taste

Iodized salt

to taste

Canned tomato sauce, without salt

1 liter


1 unit


1 unit

Yellow peppers

1 unit


1 unit

Ricotta cheese

200 grams

Cannelloni, pasta

12 grams

first courses from Italy

Cannelloni with caponata

Cannelloni with caponata

vegetarian with gluten with lactose high in fiber high in iron source of C vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cannelloni with caponata

The cannelloni with ratatouille are perfect as a first course vegetarian where taste and lightness meet to make happy our palates.

Cannelloni with caponata step 1

step 1

Pour the tomato sauce into a saucepan, add a tablespoon of oil, a pinch of coarse salt, fresh basil and let him cook for an hour abbonante turning occasionally.

Cannelloni with caponata step 2

step 2

Boil the pasta for cannelloni time to let it dry on a plane.

Cannelloni with caponata step 3

step 3

In a pan we put our wash vegetables and cut into small chunks. Aggiustiamole with salt, just a little oil, oregano, and pass it in the oven for half an hour until their cooking.

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Cannelloni with caponata step 4

step 4

Once the basic preparations have also freddate we can proceed with the filling. Amalgamiamo cottage cheese to caponata and let's fill our cannelloni.

Cannelloni with caponata step 5

step 5

Finally we take a pan. We cover the bottom with a bit of sauce, we have the cannelloni and cover with more sauce. Bake at 180 degrees for about half an hour.

Cannelloni with caponata step 6

step 6

Enjoy your meal!!!

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