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My review
Vegetable Stuffed Cannelloni
Jill
"Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!"
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Ingredients
1 h 50 m servings 424 calsOriginal recipe yields 8 servings (8 serving)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 424 calories; 28.9 g fat; 28.8 g carbohydrates; 10 g protein; 90 mg cholesterol; 290 mg sodium. Full nutrition
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Reviews
Read all reviews 3955 Ratings
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Most helpful positive review
9/15/2006
This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time," but it took me much longer (start to finish more like 2 and a half hours). If you had 2 peop...
Most helpful critical review
10/5/2008
I found this recipe to have no taste and the prep time was a lot longer than expected.
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9/15/2006
This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time," but it took me much longer (start to finish more like 2 and a half hours). If you had 2 peop...
8/25/2008
This was really good! I actually made this into a lasagna, with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! ...
4/23/2003
I made some changes to the recipe, but only because I was feeling "creative" that day! What I ended up with was delicious and I'm sure the recipe as originally given would have been just as goo...
4/24/2000
This is very different tasting. I think next time I would wait to cook the noodles, if at all, until the last minute. By the time the vegetables and sauce were ready, the noodles were soggy and ...
10/12/2002
very good. easy to make. i substituted red wine for the dry sherry and it worked very well too. i also used oven ready cannelloni noodles and it saved my preparation time.
2/29/2008
Excellent recipe, especially for vegetarians. Manicotti would be easier than cannelloni to stuff. Not sure why I had so much stuffing left. But it is very tasty, for sure.
12/27/2007
Really awesome dish I have only made it a couple times because it takes so long to prepare. But this is fancy resturant quality!
5/18/2011
This was fantastic. I used spinach, onion and mushroom as my veggie filling and added fresh basil instead of dried to the ricotta. Word to the wise - make sure you don't over cook your noodles...