Cannelloni Stuffed with Vegetables
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 and Ratings
Global Ratings:
(56)
Reviews in English (40)
It was excellent , thanks for the recipe - 21 Mar 2011
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 people working on it, one working on reducing the cream sauce and the other working on the stuffing, it would go along much faster. If you're going to invest the time in this (and it is delicious -- really), consider making a double batch and freezing some for later. It would make an excellent meal for a party because you can do most of it ahead of time... just serve it with a nice salad and some bread and you're good to go! - 15 Sep 2006 (Review from Allrecipes USA and Canada)
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 left out the mushrooms, added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again, I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also, adding tomatoes or something to the sauce could cut the richness. As it was, I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish, thank you! - 25 Aug 2008 (Review from Allrecipes USA and Canada)