Vegetable Stuffed Cannelloni

The cannelloni stuffing is made with lots of veggies like eggplant and zucchini mixed with ricotta, Parmesan, and olive oil. Sherry, cream, garlic, and shallots are all heated until warm and fragrant to make a sensational sauce.

• Preparation Time: 45 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 35 mins
• Calories: 424 Calories

Ingredients

• 1 onion, chopped
• 2 cups heavy whipping cream
• 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
• 1 cup fresh sliced mushrooms
• 8 cannelloni noodles
• 5 shallots, chopped
• 1 small eggplant, diced
• 2 roasted red bell peppers, diced
• 2 tablespoons olive oil, divided
• 0.75 cup ricotta cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until bubbly and heated through, about 25 minutes.

Step 3

Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.

Step 4

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.

Step 5

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.

Step 6

Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.