Vegetable Stuffed Cannelloni

The stuffing is great. Lots of veggies like eggplant and zucchini and non-veggies like ricotta, parmesan and olive oil. The sauce is sensational. Sherry, cream, garlic and shallots all heated until warm and fragrant.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 50 mins
• Calories: 424 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in preheated oven for 25 minutes.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.