This gorgeous vegetarian dish is a real crowd pleasure. By standing the cannelloni tubes on their ends it gives a beautiful textured crunch and honeycomb like appearance. Well worth a try!
Preheat the oven to 200°C.
Place the aubergine, peppers and courgette onto a roasting tray, drizzle with olive oil, salt and pepper. Roast in the oven for 30 minutes, tossing every 10 minutes to cook evenly.
Remove from the oven, place in a bowl to cool and turn it down to 180°C. Stir in the ricotta, pecorino and nutmeg when cool, then season with salt and pepper and quickly blitz to a consistency that you can squeeze into the pasta tubes through a piping bag.
Heat a large saucepan over a low heat and fry the onion, garlic, carrot and celery for 5-10 minutes until softened. Add the chilli and oregano and fry for another minute. Pour in the tinned tomatoes with the extra water and mix together. Simmer for about 20 minutes until the sauce has reduced slightly. Stir in the basil and season with salt and pepper.
Melt the butter in a pan for the white sauce, add the flour and mix for a few minutes to make a paste. Add the bay leaves and gradually pour the milk in a little at a time, stirring as you cook it to the consistency of a thin custard. Simmer for 5 minutes, then season with salt and pepper.
Spoon the tomato sauce into the bottom of your casserole dish. Place the pasta tubes in the casserole dish standing upright until the casserole dish is packed with the tubes. Transfer the roasted vegetable ricotta mixture into a piping bag and use to fill each tube about ¾ of the way up. Pour on the white sauce allowing it to drip into the tubes and completely covering the tubes.
Sprinkle with extra grated pecorino cheese and nutmeg and bake for 30 minutes. serves 4