Monday, January 25, 2010

Veggie Stuffed Cannelloni

This recipe is originally from but I modified it slightly and they are listed below:


  • 8 cannelloni noodles - used one box of manicotti noodles
  • 5 cloves garlic, minced
  • 5 shallots, chopped - forgot to pick up at grocery store, but I would think that it would be good to add in the next time that I make it
  • 2 tablespoons olive oil
  • 1 cup dry sherry
  • 2 cups heavy whipping cream - used whipping cream instead of heavy, which probably made the sauce thinner, but not quite as fatty
  • 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 - was not added this time
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup ricotta cheese - used the whole small container
  • 1 cup grated Parmesan cheese


  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.

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