Description
Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!
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
- ¾ 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 9×13 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.
Prep Time: 45 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 50 mins
Servings: 8