Cannelloni Stuffed with Vegetables
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Picture by:
Liz Tanner
A delicious cheesy pasta bake made healthier with a filling of onions, mushrooms, zucchini, eggplant, capsicum and spices.
Ingredients
Serves: 8
- 8 uncooked cannelloni pasta tubes
- 5 cloves garlic, crushed
- 5 shallots, peeled and chopped
- 2 tablespoons olive oil
- 1 cup dry sherry
- 2 cups thickened cream
- salt and pepper to taste
- 1 onion, peeled and chopped
- 1 cup fresh sliced mushrooms
- 1 zucchini, chopped
- 1 small eggplant, diced
- 2 roasted red bell capsicum, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 cup ricotta cheese
- 1 cup grated Parmesan cheese
Directions
Preparation:45min ›
Cook:1hour5min ›
Extra time:5min ›
Ready in:1hour55min
- In a large saucepan of salted water, parboil cannelloni. (Parboiling is partially cooking the pasta in boiling water; they will finish cooking when baked.) Remove and drain on kitchen paper towel.
- 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 frypan, heat remaining tablespoon olive oil over medium heat. Cook onion, 3 shallots, remaining cloves of garlic, mushrooms, zucchini and eggplant until all vegetables are tender.
- Transfer to a large bowl. Stir in red capsicums, basil, oregano, ricotta and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
- Preheat oven to 180 degrees C. Lightly grease one 23cmx30-35cm baking dish. Stuff vegetable/cheese filling into cannelloni tubes. Place in prepared baking dish, and cover with cream sauce.
- Bake in preheated oven for 25 minutes.
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Reviews (1)
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It was excellent , thanks for the recipe - 21 Mar 2011
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