Vegetable Stuffed Cannelloni Recipe

Name: Vegetable Stuffed Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 cup ricotta cheese; 1 cup grated Parmesan cheese

Servings: persons

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
3/4 cup ricotta cheese
1 cup grated Parmesan cheese

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 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
3
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.
4
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.
5
Bake in preheated oven for 25 minutes.

1461

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cannelloni noodles, 5 cloves garlic, minced, 5 shallots, chopped, 2 tablespoons olive oil, and more.

Yes, Vegetable Stuffed Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stuffed Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions