Vegetarian cannelloni

STEP BY STEP

Let's make something delicious.

1. 01

   Cook the cannelloni in plenty of salted water according to the packet instructions until al dente, then drain well. Meanwhile, wash and finely dice the aubergine. Clean and chop the mushrooms. Peel and dice the garlic.

2. 02

   Heat the olive oil in a non-stick frying pan. Fry the garlic, aubergine and mushrooms for 5 minutes, turning occasionally. Season with salt, pepper and thyme. Leave the filling to cool, then fill the cannelloni.

3. 03

   For the sauce, peel and finely dice the onion. Trim, deseed, wash and dice the peppers. Preheat the oven to 180 °C conventional heat. Heat the butter in a frying pan and braise the onion and peppers for 10 minutes, stirring. Transfer to a blender with the tomato purée and 50 ml water and blend until smooth. Season with salt and pepper.

4. 04

   Place the cannelloni side by side in a baking dish and pour over the sauce. Crumble the feta and scatter it over the top. Bake in the preheated oven for 25–30 minutes. Garnish with basil leaves to serve.