Vegetable Stuffed Cannelloni "Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!" PREP TIME 45 Min COOK TIME 1 Hr 5 Min READY IN 1 Hr 50 Min SERVINGS (Help) USMETRIC INGREDIENTS (Nutrition) 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 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 1/2 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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