Vegetable Stuffed Cannelloni
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 ⓘ
- 3/4 cup ricotta cheese ⓘ
- 1 cup grated Parmesan cheese ⓘ
Instructions
- In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
- 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.
- 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.
- 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.
- Bake in preheated oven for 25 minutes.
Nutrition & Diet Analysis (per serving)
770
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).