Vegetable Stuffed Cannelloni

Vegetable Stuffed Cannelloni


(3 votes) 4 3

Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!

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Bradenton, FL

Serving Size / Yield

5 Servings


  • 8 cannelloni noodles
  • 5 cloves garlic, minced
  • 5 shallots, chopped
  • 2 Tbs. olive oil
  • 1 C. dry sherry
  • 2 C. heavy whipping cream
  • Salt and pepper to taste
  • 1 onion, chopped
  • 1 C. fresh sliced mushrooms
  • 1 zucchini, chopped
  • 1 small eggplant, diced
  • 2 roasted red bell peppers, diced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 3/4 C. ricotta cheese
  • 1 C. grated Parmesan cheese

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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 Tbs. 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 skillet, heat 1 Tbs. 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. 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.

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