Delicious cannelloni loaded with ricotta, Parmesan, and a variety of vegetables. With a sizable green salad, serve.
| Prep Time: | 45 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 8 cannelloni noodles
- 2 tablespoons olive oil, divided
- 5 shallots, chopped
- 5 cloves garlic, minced
- 1 cup dry sherry
- 2 cups heavy whipping cream
- salt and pepper to taste
- 1 onion, chopped
- 1 small eggplant, diced
- 1 zucchini, chopped
- 1 cup fresh sliced mushrooms
- 2 roasted red bell peppers, diced
- 1 cup grated Parmesan cheese
- ¾ cup ricotta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.
- Bake in the preheated oven until bubbly and heated through, about 25 minutes.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 290 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This sounded great, but I wasn’t really happy with it. I liked having veggies in the pasta, but the proportion of cheese to veggies seemed odd to me. It ended up being a little granular in texture. I thought the sauce was delicious. If I were going to change the recipe to suit my tastes, I’d probably take the ricotta out of the filling and put the Parmesan on top before baking. Or add about 75% less veggies to the ricotta/Parm filling. Again, that’s just my preference. My friend ate almost the whole pan lol.
This is a delicious recipe. I chopped the vegetables quite small. Our boys didn’t even know it was a meatless dish because of the yummy flavor and “meaty” texture of the filling.
Oh man, was this ever awesome. I agree with the other reviewers, this takes a LOOOONG time to make (next time, I will not make this on a Tuesday night!), but so worth it. The filling was so delicious I wanted to spread it in a sandwich, and I might just do that sometime…
It is so good. Worth the time to prepare. Made it twice and turns out great. One of my favorite dish found on All Recipes
This recipe was very tasty. I enjoyed it very much as a change of pace to our typical meat recipes. However, like others had mentioned, the prep time is significant. All of the chopping of ingredients and stuffing the pasta takes time. I knew it wasn’t going to be a fast recipe because I take those times with a grain of salt since I know I’m new to the recipe.
I put mushrooms in with white sauce and sherry mix to infuse them. Used 1/2 c half and half and 1/2 c milk instead of heavy whipping cream.
This was really good and my vegetarian friends loved it.
This was excellent even with the bad grocery store sherry that I used. I made it exactly as given – and it took three burners on my stove, but the prep time was accurate.
My daughter and I made this last night and invited a friend over for Girls’ Night. I made a Cesare Salad and we had crusty sourdough baguette bread. We loved it! Lynn and Amy
Not crazy about this
This was so good! I didn’t have zucchini but had some Roma tomatoes so I used them in place. I also used fresh basil and oregano. Since I don’t buy alcohol I substituted apple juice. My daughter and I really enjoyed the unique taste of this dish.
It was a lot of prep effort for something that ultimately failed entirely to impress. Result was not inedible but very bland, sadly I felt like I had just wasted all those ingredients.
This was terrific, such a nice change from red sauce, guests just loved it, especially the sauce! Lots of chopping, true, but worth it.
I made this recipe for my (vegetarian) girlfriend on our first date. Followed the recipe almost exactly and it was fantastic. I agree that the prep takes a little longer than 45 min, but it is well worth it! The sauce really comes together after reduction. The only substitutions I made were using manicotti noodles and some different veggies out of my garden (yellow squash, fresh peppers, etc). Have made numerous times since!
This was fantastic. I used spinach, onion and mushroom as my veggie filling and added fresh basil instead of dried to the ricotta. Word to the wise – make sure you don’t over cook your noodles in the paraboiling stage. If they get too soft they are very hard to stuff with the filling.
This was a fantastic recipe, even better than the meat cannelloni that I made with this to satisfy the carnivores at the table. I didn’t have all the ingredients listed so I substituted some of my own and it really was a perfect meal.
My Culinary Arts students made crepes as a substitute for the cannelloni noodles with results that were worthy of an upscale restaurant’s dish…delicious! After that, I prepared the recipe for my extended family at Christmastime, and no one missed the meat! This recipe is a keeper!
So good! The sauce is to die for!
Very tasty. We used tomatoes and spinach instead of the mushrooms and eggplant. It was delightful. Not the most convenient- time and ingredients. Hence the four stars
Delicious recipe! Very tasty and rich. Does take a long time to make but is worth it as long as you make more of the recipe at the same time. I used manicotti instead of cannelloni, which gave me 12 stuffed manicotti. I would make more of the sauce, simply because it is so good.
Oh, my. So delicious. I expected to like this but it far exceeded my expectations. One of the best pasta dishes I have ever tasted. I may take this to Christmas dinner for the vegetarians in the group. I made one small change. I substituted a carrot for the zucchini. This takes a little time but it is an EASY recipe with company-worthy results. The sauce is rich and the vegetable stuffing is full of flavor.