Vegetable Stuffed Cannelloni

Name: Vegetable Stuffed Cannelloni
Total time: 95
Yield: 8
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; 0.75 cup ricotta cheese; 1 teaspoon dried oregano; 1 teaspoon dried basil

Recipe by Jill from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

8 servings

•

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
•

0.75 cup ricotta cheese
•

1 teaspoon dried oregano
•

1 teaspoon dried basil

Instructions

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.