Vegetable stuffed cannelloni

    Vegetable stuffed cannelloni

    (53)
    42saves
    1hr50min


    49 people made this

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

    Ingredients
    Serves: 8 

    • 8 cannelloni tubes
    • 5 cloves garlic, minced
    • 5 shallots, chopped
    • 2 tablespoons olive oil
    • 250ml (8 fl oz) dry sherry
    • 500ml (16 fl oz) double cream
    • salt and pepper to taste
    • 1 onion, chopped
    • 75g (3 oz) fresh sliced mushrooms
    • 1 courgette, chopped
    • 1 small aubergine, diced
    • 2 roasted red peppers, diced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 175g (6 oz) ricotta cheese
    • 100g (3 3/4 oz) grated Parmesan cheese

    Method
    Prep:45min  ›  Cook:1hr5min  ›  Ready in:1hr50min 

    1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
    2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon 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 350ml liquid. Remove from heat and season with salt and pepper to taste. Set cream sauce aside.
    3. In a large frying pan, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, courgette and aubergine 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.
    4. Preheat oven to 180 C / gas 4. Lightly grease one 20x30cm baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish and cover with cream sauce.
    5. Bake in preheated oven for 25 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (53)

    by
    57

    This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time," but it took me much longer (start to finish more like 2 and a half hours). If you had 2 people working on it, one working on reducing the cream sauce and the other working on the stuffing, it would go along much faster. If you're going to invest the time in this (and it is delicious -- really), consider making a double batch and freezing some for later. It would make an excellent meal for a party because you can do most of it ahead of time... just serve it with a nice salad and some bread and you're good to go!  -  15 Sep 2006  (Review from Allrecipes US | Canada)

    by
    29

    This was really good! I actually made this into a lasagna, with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! I left out the mushrooms, added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again, I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also, adding tomatoes or something to the sauce could cut the richness. As it was, I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish, thank you!  -  25 Aug 2008  (Review from Allrecipes US | Canada)

    by
    25

    I made some changes to the recipe, but only because I was feeling "creative" that day! What I ended up with was delicious and I'm sure the recipe as originally given would have been just as good. I cannot eat bell peppers so I substituted yellow squash. I couldn't find shallots so I used small green onions. Because I used a large eggplant and then added the squash, I had filling for 14 noodles and even had some filling left over. That meant I needed more sauce to cook the dish in so, I added a can of Del Monte Italian Stewed Tomatoes (pureed) and a can of tomato sauce. I liked the flavor the cream and wine added to the tomato sauce. I will definitely make this again!  -  23 Apr 2003  (Review from Allrecipes US | Canada)

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