Vegetable and bacon cannelloni recipe

Ingredients to make vegetable and bacon cannelloni:

• 16 sheets of cannelloni
• 100 gr. bacon
• 1 onion
• 1 green pepper
• 1 zucchini
• 200 gr. pumpkin
• 150 gr. of Gran Capitan cheese
• Toilet
• extra virgin olive oil Hojiblanca
• salted
• chopped parsley
• For the béchamel
• 2 tablespoons of flour
• ½ l. milk
• extra virgin olive oil Hojiblanca
• salted

How to make Vegetable and bacon cannelloni:

1. Put the cannelloni slices to cook in a pot with water. In 10-12 minutes they will be ready.
2. Remove them, put them under cold water and spread them out on a clean kitchen towel so they can drain.
3. Chop the onion and green pepper finely and sauté those in a pan with foil for about 5 minutes.
4. Chop the bacon into cubes, add them and cook them briefly. Say the pumpkin and zucchini and add them.
5. Cook everything together for 5 minutes.
6. For the béchamel, put oil in a saucepan, add the flour and cook briefly.
7. Pour in the milk little by little, stirring constantly, season and cook for 5 minutes until thickened.
8. Add half to the vegetables and reserve the rest.
9. Fill the cannelloni; place them on a suitable baking dish.
10. Add a little chopped parsley to the previously reserved béchamel and cover cannelloni.
11. Grate the cheese on top and gratin in the oven for 2-3 minutes.
12. For the gratin to be perfect, you can put a few balls of butter on the cannelloni so that the cheese spreads and melts evenly over the entire surface.