Name: Vegetable Stuffed Cannelloni
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Cannelloni noodles - 8; Olive oil, divided - 2 tablespoons; Shallots, chopped - 5; Garlic, minced - 5 cloves; Dry sherry - 1 cup; Heavy whipping cream - 2 cups; Salt and pepper to taste - 2 cups; Onion, chopped - 1; Small eggplant, diced - 1; Zucchini, chopped - 1; Fresh sliced mushrooms - 1 cup; Roasted red bell peppers, diced - 2; Grated Parmesan cheese - 1 cup; Ricotta cheese - ¾ cup; Dried oregano - 1 teaspoon; Dried basil - 1 teaspoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Stuffed Cannelloni

1. Cannelloni noodles - 8

2. Olive oil, divided - 2 tablespoons

3. Shallots, chopped - 5

4. Garlic, minced - 5 cloves

5. Dry sherry - 1 cup

6. Heavy whipping cream - 2 cups

7. Salt and pepper to taste - 2 cups

8. Onion, chopped - 1

9. Small eggplant, diced - 1

10. Zucchini, chopped - 1

11. Fresh sliced mushrooms - 1 cup

12. Roasted red bell peppers, diced - 2

13. Grated Parmesan cheese - 1 cup

14. Ricotta cheese - ¾ cup

15. Dried oregano - 1 teaspoon

16. Dried basil - 1 teaspoon

How to cook deliciously - Vegetable Stuffed Cannelloni

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

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