Vegetable-Stuffed Cannelloni Delight
Ingredients List
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8 cannelloni noodles
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2 tablespoons olive oil, divided
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5 shallots, chopped
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5 cloves garlic, minced
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1 cup dry sherry
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2 cups heavy whipping cream
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salt and pepper to taste
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1 onion, chopped
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1 small eggplant, diced
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1 zucchini, chopped
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1 cup fresh sliced mushrooms
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2 roasted red bell peppers, diced
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1 cup grated Parmesan cheese
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¾ cup ricotta cheese
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1 teaspoon dried oregano
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1 teaspoon dried basil
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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In a large pot, bring salted water to a boil. Partially cook the cannelloni in the boiling water for 5 to 7 minutes. (They’ll finish cooking in the oven.) Drain and set aside.
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In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté 1/3 of the shallots and half of the garlic for 30 seconds. Add sherry, raise the heat to high, and reduce the liquid by half. Stir in the cream, and let it simmer until the liquid is reduced to about 1 1/2 cups. Remove from heat, season with salt and pepper, and set the cream sauce aside.
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Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion, eggplant, zucchini, mushrooms, remaining shallots, and garlic until the vegetables are tender. Transfer the mixture to a large bowl. Stir in roasted red peppers, Parmesan, ricotta, oregano, and basil. Mix thoroughly and season with salt and pepper. Set the filling aside.
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Stuff the cannelloni with the vegetable-cheese filling and arrange them in the prepared baking dish. Pour the cream sauce over the top.
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Bake in the preheated oven for about 25 minutes, or until the dish is bubbly and heated through.
Nutritional Information (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.
Evaluation :
5/5