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Vegetable Stuffed Cannelloni
Vegetable Stuffed Cannelloni
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Eggplant & zucchini ricotta filling, Parmesan, olive oil. Sherry cream sauce with garlic & shallots for extra flavor.
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • 1. Boil a generously salted large pot of water. Partially cook the cannelloni in the boiling water for 5 to 7 minutes (they will finish cooking in the oven). Drain and set aside.
  • In a medium saucepan over medium heat, heat up 1 tablespoon of olive oil. Saute 1/3 of the shallots and half of the garlic for 30 seconds until fragrant. Add sherry, increase heat to high, and simmer until the liquid reduces by half. Pour in cream and cook until it reduces to about 1 1/2 cups. Season with salt and pepper, take off the heat, and set the cream sauce aside.
  • In a large skillet over medium heat, sauté the onion, eggplant, zucchini, mushrooms, shallots, and garlic in 1 tablespoon of olive oil until tender. Transfer the vegetables to a large bowl, then mix in roasted red peppers, Parmesan, ricotta, oregano, and basil. Season with salt and pepper to taste. Set the filling aside.
  • Fill cannelloni with delicious vegetable-cheese mixture and place in baking dish. Top generously with creamy sauce.
  • Bake in the oven until hot and bubbly, for approximately 25 minutes.

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