Vegetable Stuffed Cannelloni recipe (Pasta)
Boil cannelloni in a large pot of salted water.
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 ½ 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, eggplant in olive oil until all vegetables are tender. Stir in red peppers, basil, oregano, ricotta, Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
Preheat oven to 175° C). Lightly grease one 9x13 inch baking dish. Stuff vegetable filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
Bake for 25 min.
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