The stuffing is great. Lots of veggies like eggplant and zucchini and non-veggies like ricotta, parmesan and olive oil. The sauce is sensational. Sherry, cream, garlic and shallots all heated until warm and fragrant. So all you have to do is stuff the ca
INGREDIENTS (for 5 servings):
- 8 cannelloni noodles
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 tablespoons minced shallots
- 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
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
In a large pot of salted water parboil cannelloni. Parboiling is partially cooking the noodles in boiling water. The cannelloni should not be finished cooking, they will finish cooking when baked.
Sauce: Heat 1 tablespoon olive oil and saute 2 cloves garlic, and 2 shallots. Add sherry. Raise heat to high and reduce liquid by half. Stir in cream and educe until there is about 1 1/2 cups liquid. Remove from heat and stir in salt and pepper to taste.
Filling: In a large skillet saute 1 tablespoon olive oil, 1 onion, 3 shallots and 3 cloves garlic, mushrooms, zucchini, and eggplant. Saute until all vegetables are tender. Place vegetables in a large bowl. Stir in red peppers, basil, oregano, ricotta and Parmesan. Season to taste with salt and pepper. Stuff mixture into cannelloni. Place in greased pan and cover with sauce.
Use vegetable/cheese mixture to stuff cannelloni. Place in the prepared dish and cover with sauce. Bake at 350 degrees F (175 degrees C) for 25 minutes.