Vegetable Stuffed Cannelloni

asian european french greek italian korean mediterranean middle eastern region thai side main savory umami hard medium

Prep

36 min

Cook

104 min

Total

140 min

Ingredients (16)

8 cannelloni noodles g

2 tablespoons olive oil, divided g

5 shallots, chopped g

5 cloves garlic, minced g

1 cup dry sherry g

2 cups heavy whipping cream g

salt and pepper to taste g

1 onion, chopped g

1 small eggplant, diced g

1 zucchini, chopped g

1 cup fresh sliced mushrooms g

2 roasted red bell peppers, diced g

1 cup grated Parmesan cheese g

¾ cup ricotta cheese g

1 teaspoon dried oregano g

1 teaspoon dried basil g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.

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

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