While the vegetables are roasting, heat 50ml butter in a saucepan. Add the sliced red onion and sauté until soft then caramelise the onions.Cheese sauce Heat the butter in a saucepan. Add the flour and stir over the heat for a minute. Remove from the heat. Add the milk gradually, stirring all the time. Return to the heat and stir until thickened. Stir in the blue cheese. Remove from the heat and season to taste.
Once the vegetables are tender, remove from the oven. Add about 100 to 150ml of the cheese sauce to the vegetables. Season with salt and freshly ground black pepper.Spoon the mixture into the cannelloni tubes and place the tubes into a greased ovenproof dish so that they are lying neatly next to each other.Spread the caramelised onions over the cannelloni tubes. Pour the remaining cheese sauce over the top to cover. Sprinkle with Cheddar cheese and Parmesan. Bake in a preheated oven for 40 minutes or until the cannelloni is tender. Garnish with rocket and serve.Text and image source: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
HousesR 1 599 000
HousesR 2 300 000
HousesR 3 800 000