Vegetable Stuffed Cannelloni recipe (Pasta)


Yield: 8 servings

8   cannelloni noodles
5   cloves garlic, minced
5   shallots, chopped
2 tablespoons olive oil
1 cup dry sherry
2 cups heavy whipping cream
some   salt and pepper to taste
1   onion, chopped
1 cup fresh sliced mushrooms
1   zucchini, chopped
1   small eggplant, diced
2   roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cups ricotta cheese
1 cup grated Parmesan cheese

Posted by Irene on Feb 13, 2008


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 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, 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.

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