Vegetable Stuffed Cannelloni
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 cloves
Garlic (minced)2 tbsps
Olive Oil1 cup
Sherry (dry)2 cups
Heavy Whipping Cream1
Salt1 cup
Mushroom (fresh sliced)1 small
Eggplant (diced)1 tsp
Dried Basil1 tsp
Oregano (dried)3 cup
Ricotta Cheese1 cup
Grated Parmesan CheeseDirections:
1
In a large pot of salted water, parboil cannelloni
2
(Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked
3
) Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds
4
Pour in sherry, raise heat to high, and reduce liquid by half
5
Stir in cream, and reduce until there is about 1 1/2 cups liquid
6
Remove from heat, and season with salt and pepper to taste
7
Set cream sauce aside
8
In a large skillet, heat one tablespoon olive oil over medium heat
9
Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender
10
Transfer to a large bowl
11
Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese
12
Season to taste with salt and pepper
13
Set filling aside
14
Preheat oven to 350 degrees F (175 degrees C)
15
Lightly grease one 9x13 inch baking dish
16
Stuff vegetable/cheese filling into cannelloni
17
Place in prepared baking dish, and cover with cream sauce
18
Bake in preheated oven for 25 minutes