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Vegetable Stuffed Cannelloni

Rated as 4.6 out of 5 Stars

"Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!"
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1 h 50 m servings 424
Original recipe yields 8 servings (8 serving)


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  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.

Nutrition Facts

Per Serving: 424 calories; 28.9 28.8 10 90 290 Full nutrition

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Read all reviews 40
  1. 57 Ratings

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Most helpful positive review

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

I found this recipe to have no taste and the prep time was a lot longer than expected.

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Least positive

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...

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! ...

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...

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 ...

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.

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.

Really awesome dish I have only made it a couple times because it takes so long to prepare. But this is fancy resturant quality!

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...

YUM. This took a VERY LONG time to make, much longer than the stated time... but maybe Im just slow. I didnt make any changes to the recipe other than using red wine because thats all I had. My ...