Vegetable Stuffed Cannelloni recipe (Pasta)

Ingredients

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
   

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/vegetable-stuffed-cannelloni/


© 20072010 Dishbase.com All rights reserved