A delicious cheesy pasta bake made healthier with a filling of onions, mushrooms, zucchini, eggplant, capsicum and spices.
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
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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.