Vegetable Stuffed Cannelloni

45 minutes
Medium

Ingredients

  • 8 cannelloni noodles
  • 5 cloves garlic, minced
  • 5 shallots, chopped
  • 2 tbsps olive oil
  • 1 cup dry sherry
  • 2 cups heavy whipping cream
  • Salt & 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 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 cup ricotta cheese
  • 1 cup grated parmesan cheese

Directions

  1. In a large pot of salted water parboil cannelloni. (this means to partially cook the noodles, they will finish cooking when baked)
  2. Cook 2 cloves of garlic and 2 shallots in 1 tbsp of olive oil in a medium saucepan over medium heat for 30 seconds.
  3. Pour in sherry, raise heat to high and reduce liquid by half
  4. stir in heavy cream and reduce until there is about 1 1/2 cups liquid
  5. Remove from heat and season with salt and pepper. Set aside.
  6. In a large skillet, heat one tablespoon of olive oil over medium heat.
  7. Cook onion, 3 shallots, 3 cloves of garlic, mushrooms, zucchini, and eggplant in oil until all are tender.
  8. Transfer to large bowl.
  9. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese.
  10. Season to taste with salt and pepper. Set aside.
  11. Preheat oven to 350°
  12. Lightly grease one 9x13 baking dish
  13. Stuff vegetable & cheese filling into the cannelloni
  14. Place in prepared baking dish and cover in cream sauce.
  15. Bake for 25 minutes
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