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 9x13 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.
Originally Submitted
5/15/2013
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