For a richer flavor, try using a blend of Italian cheeses in the filling, such as Asiago or Fontina, in addition to Parmesan and ricotta. Fresh herbs will elevate the dish considerably. Consider using fresh oregano and basil, chopped finely, instead of dried. Add them at the end of the vegetable cooking process to preserve their flavor. To prevent the cannelloni from drying out during baking, you can cover the dish with aluminum foil for the first 15 minutes, then remove it for the remaining baking time to allow the top to brown.
Vegetable Stuffed Cannelloni
-
PREP TIME45 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 35 mins
-
SERVING8 People
-
VIEWS181
Delicate cannelloni pasta embracing a vibrant medley of garden vegetables, creamy ricotta, and savory Parmesan, all bathed in a luscious sherry cream sauce. A comforting and elegant dish, perfect for a weeknight indulgence or a special occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Cholesterol90 mg
-
Fiber4 g
-
Protein10 g
-
Saturated Fat16 g
-
Sodium290 mg
-
Sugar6 g
-
Fat29 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
02 Step
Recipe View 7 mins Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.
03 Step
Recipe View 10 mins Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.
04 Step
Recipe View 15 mins Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.
05 Step
Recipe View 5 mins Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.
06 Step
Recipe View 25 mins Bake in the preheated oven until bubbly and heated through, about 25 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Hank Zieme
Jun 19, 2025The sherry in the cream sauce makes a huge difference! It adds such a nice depth of flavor." - David L.
Magdalena Quitzon
Apr 6, 2025I substituted spinach for the eggplant, and it was still delicious!" - Jessica P.
Duane Breitenberg
Aug 14, 2024I made this for a dinner party, and it was a huge hit! Everyone loved it." - John B.
Shaun Gorczany
Jul 30, 2024I've made this recipe several times, and it always comes out perfectly. It's a family favorite!" - Emily K.
Giles Weissnat
Apr 27, 2024This recipe is amazing! The flavors are so well balanced, and the cream sauce is heavenly." - Sarah M.