Best Vegetable Stuffed Cannelloni Recipes
VEGETABLE STUFFED CANNELLONI
Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!
Provided by Jill
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 28.8 g, Cholesterol 90.3 mg, Fat 28.9 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g, Sodium 289.8 mg, Sugar 5.6 g
VEGETABLE STUFFED CANNELLONI
Steps:
- In a large pot of salted water, parboil cannelloni. Parboiling is partially cooking the noodles in boiling water. The cannelloni should not be finished cooking, they will finish cooking when baked. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil over medium heat. 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. 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 at 350 degrees F (175 degrees C) for 25 minutes.
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