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Ingredients

8 cannelloni noodles 5 cloves garlic, minced 5 shallots, chopped 2 tablespoons olive oil 1 cup dry sherry 2 cups heavy whipping cream salt and pepper to taste 1 onion, chopped 1 cup fresh sliced mushrooms 1 zucchini, chopped 1 small eggplant, diced 2 roasted red bell peppers, diced 1 teaspoon dried basil 1 teaspoon dried oregano ¾ cup ricotta cheese 1 cup grated Parmesan cheese

Nutrition Info

423.6 calories carbohydrate: 28.8 g cholesterol: 90.3 mg fat: 28.9 g fiber: 4 g protein: 10 g saturatedFat: 16 g servingSize: - sodium: 289.8 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

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 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 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 one tablespoon 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 F (175 degrees C). 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.

8 serving

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