vegetable stuffed cannelloni

Ingredients

• Servings: 8
• 8 cannelloni noodles
• 5 cloves garlic, minced
• 5 shallots, chopped
• 2 tablespoons olive oil
• 1 cup dry
• 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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 50 mins


• 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 , 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.