Vegetable Stuffed Cannelloni |
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Prep Time: 45 Minutes Cook Time: 65 Minutes |
Ready In: 110 Minutes Servings: 8 |
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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 |
3/4 cup ricotta cheese |
1 cup grated parmesan cheese |
Directions:
1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven for 25 minutes.
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