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How to Make Vegetable Stuffed Cannelloni - A Step-by-Step Guide

Vegetable Stuffed Cannelloni is a classic Italian dish that is perfect for those looking for a flavorful and satisfying meal. This savory pasta dish is filled with a delectable mixture of colorful and nutritious vegetables, making it a healthy and delicious option for vegetarians and meat-lovers alike. Whether you're hosting a dinner party or simply craving a comforting homemade meal, this recipe is sure to impress your taste buds and leave you feeling fully satisfied.

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Ingredients

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

Information

  • Prep Time: 45 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 1 9x13-inch dish

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.
  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.
  • Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.
  • Bake in the preheated oven until bubbly and heated through, about 25 minutes.

    • Nutrition

    424 cal.

    • Total Fat: 29g
    • Saturated Fat: 16g
    • Cholesterol: 90mg
    • Sodium: 290mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 26mg
    • Calcium: 193mg
    • Iron: 2mg
    • Potassium: 511mg

    Categories

    Vegetarian recipes
    Pasta recipes
    Italian recipes
    Main recipes
    Casserole recipes