VEGETABLE STUFFED CANNELLONI RECIPE

VEGETABLE STUFFED CANNELLONI RECIPE

Ingredients

* 8 cannelloni noodles
* 5 cloves garlic, minced
* 5 shallots, chopped
* 2 tablespoons olive oil
* 1 cup dry sherry
* 2 cups heavy whipping cream
* 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
* 3/4 cup ricotta cheese
* 1 cup grated Parmesan cheese


Directions

1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

2. 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.

3. 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.

4. 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.

5. Bake in preheated oven for 25 minutes.