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Heura® Cannelloni

40 min
Heura® Cannelloni


  • 360 g Heura Original Chunks
  • 20 pasta sheets
  • 1 onion
  • 2 ripe tomatoes
  • 2 garlic cloves
  • Ground black pepper
  • Salt
  • Extra virgin olive oil
  • Vegan cheese for melting

» For the béchamel

  • 60 g flour
  • 60 g margarine
  • 1 L vegetable milk without added sugar
  • Nutmeg
  • Salt


» The béchamel

  1. In a frying pan, toast flour with margarine until browned. Add boiling milk and stir constantly until there are no lumps. Cook over medium heat for about 15 min.
  2. Remove from heat and add a pinch of salt and nutmeg.

» The Cannelloni

  1. Finely chop garlic and onion and fry in a splash of oil. When they begin to brown, add chopped Heura and sauté. Season with salt and pepper.
  2. Add the crushed ripe tomatos. Mix and set aside.
  3. Prepare the pasta sheets as indicated on the pack and separate them on a kitchen cloth.
  4. Put a bit of the Heura mixture in the centre of a sheets and roll it up. Repeat for the rest of the pasta sheets.
  5. Cover the bottom of a baking dish with béchamel. Layer the cannelloni on top. Add the rest of the béchamel and top with shredded vegan cheese.
  6. Bake at 200ºC for 20 min. Ready to serve!