Cannelloni with Shrimp and Vegetables

Ingredients

8 cannelloni pasta

1 eggplant

1 zucchini

Shrimp

Cream

Salt

Pepper

Vegetable oil

Place 8 cannelloni in boiling salted water. Cook until medium, which is half the time indicated on the package. This usually takes about 4 minutes.

In a frying pan (at the same time), cut the eggplant and zucchini into small cubes without peeling them. Add them to the frying pan with vegetable oil, add the spinach, and top with the scalding shrimp.

Simmer for 7 minutes, turning occasionally. After 7 minutes, whisk in a little cream, remove from heat, stir, drain the pasta, and stuff the cannelloni with the mixture.

 Meanwhile, preheat the oven to 220 degrees Celsius. Place the larded cannelloni in an ovenproof skillet or dish, pour in more cream to soften them. Bake for 8 minutes.

Enjoy!