Vegetable Stuffed Cannelloni

4.6
(60)
43 Reviews
7 Photos

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

Submitted by Jill
Updated on December 19, 2024
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Prep Time:
45 mins
Cook Time:
50 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 9x13-inch dish
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. 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.

  3. 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.

  4. 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.

  5. Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.

  6. Bake in the preheated oven until bubbly and heated through, about 25 minutes.

70 home cooks made it!

Nutrition Facts (per serving)

424 Calories
29g Fat
29g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 424
% Daily Value *
Total Fat 29g 37%
Saturated Fat 16g 80%
Cholesterol 90mg 30%
Sodium 290mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 10g 20%
Vitamin C 26mg 29%
Calcium 193mg 15%
Iron 2mg 10%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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