Vegetable Stuffed Cannelloni recipe

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Ingredients

8 cannelloni noodles
5 cloves garlic, minced
5 shallots, chopped
2 tablespoons olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cup ricotta cheese
1 cup grated Parmesan cheese

Nutrition Info

423.6 calories
carbohydrate: 28.8 g
cholesterol: 90.3 mg
fat: 28.9 g
fiber: 4 g
protein: 10 g
saturatedFat: 16 g
servingSize: -
sodium: 289.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water, they will finish cooking when baked.)

  2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.

  3. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.

  5. Bake in preheated oven for 25 minutes.

Recipe Yield

8 serving

Recipe Note

Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!

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