Roasted Pepper & Caramelized Onion Cannelloni for the win. A great comforting meal that’s vegetarian friendly.
I know it’s summer and the last thing most people are thinking about is baked pasta dishes. However, this is really really good and I think sometimes even Summer deserves hot out of the oven pasta! This particular pasta dish is just so yummy. I use my staple Marinara Sauce in it as I do with most tomato based dishes. If you find this step too tedious, just use one that is ready made from your grocery store.
Anyway, I think baked pasta deserves it’s spot on the dinner table all through the year. Even in the inferno that is known as summer.
What’s This Dish Like
- Difficulty – This dish is a medium difficulty recipe and it takes just over an hour from start to finish.
- Taste – Soft pasta filled with delicious roasted peppers and caramelized onions in a tomato sauce with cheese.
- Serving – This recipe easily serves four people.
Thanks for following along with the kitchen adventures and I’ll see you all in a day or so!
Learn more about How To Caramelize Onions in this post!
A Few More Recipes You Might Like to Try
Three Cheese Beef Cannelloni
Chicken & Spinach Cannelloni
Chicken & Spinach Lasagna
Roasted Pepper & Caramelized Onion Cannelloni
- 4 Cups Marinara Sauce
- 1 large onion
- 4 Italian Green peppers
- 20 Cannelloni sheets
- ¾ Cup mozzarella grated
- ¼ Cup parmesan finely grated
- Bunch fresh chopped parsley
- Olive Oil
- Salt and pepper
- Preheat oven to 350 degrees. Put the peppers in a medium roasting tin. Drizzle with olive oil and a little sprinkle of sea salt. Roast for 35 to 40 minutes or until soft and slightly charred. Remove from oven and let cool enough to handle. Remove the stems and the seeds and roughly chop the peppers.
- Meanwhile, heat a medium skillet set over a medium heat. Add the olive oil and sliced onions. Cool for about 5-8 minutes until browned. Turn heat to low and continue cooking until onion are completely soft and browned. Remove from heat and set aside.
- Add pasta sheets to a boiling pot of water and cook for 10 minutes. Remove, drain and rinse. Set aside.
- To assemble the pasta sheets, lay them out on a chopping board or the surface of your choice. Next, on each sheet spoon a small amount of the caramelized onions and roasted peppers. Smooth a generous amount of the tomato sauce over each pasta sheet and then sprinkle over mozzarella and parmesan cheese. I fold in two opposite corners diagonally and they don’t usually have any problem staying shut. Now use your remaining sauce to spoon all over the tops of the cannelloni, top with cheese and sprinkle over the parsley.
- Bake in a preheated 350 degree oven for around 30 minutes or until slightly golden brown. Be careful not to over bake, or they will be dry. Remove from oven and let sit a few minutes before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.