Cannelloni stuffed with vegetables and cheese (Cannelloni ripieni con verdure e formaggio)

Wash the vegetables and cut them into tiny cubes.

In a pan gently fry the chopped onion in the butter and oil.

Before the sauce pour the browned vegetables.

Stir vigorously and let stand for a few minutes, add a little water and a little salt, then cover and simmer over low heat for about 20 minutes.

Meanwhile prepare the béchamel sauce; melt butter, Add flour, stirring vigorously and when saràomogeneo and creamy mixture diluted with milk.

When the saràpronta add the bechamel Sbrinz cheese and a generous grating of nutmeg.

Almost at the end of cooking, the roofless Casserole with vegetables for evaporate all the liquid.

Withdrawn from heat and add the cheese coarsely chopped and a ladle of béchamel sauce.

The cannelloni scalded in boiling water, then cut them in half and fill with vegetables.

Gradually place the cannelloni on foot, in a buttered baking dish, then decorate with sauce.

Put in the oven already warm (180°) and simmer for about 20 minutes.