Vegetable cannelloni with sherry sauce

Yield: 4 servings

Measure Ingredient
8 \N Dried cannelloni shell; par cooked till al
\N \N ; dente
1 tablespoon Olive oil
3 \N Cloves garlic; chopped
3 \N Shallots; chopped
1 medium Onion; diced
1 cup Mushrooms; sliced
1 \N Zucchini; small diced
1 \N Eggplant; small diced
2 \N Roasted red peppers diced
1 teaspoon Fresh oregano
1 teaspoon Chopped fresh basil
¾ cup Ricotta
1 cup Parmesan grated
\N \N Salt and pepper to taste

In a very large saute pan heat olive oil until very hot. Add garlic, shallots and onion and saute until you can smell the aroma about 2 minutes.

Add mushrooms, zucchini and egg plant and cook until al dente. Add peppers and fresh chopped herbs and saute for about 2-3 minutes. Remove from the heat and allo to cool. In a medium size mixing bowl place ricotta cheese and ½ of the parmesan cheese. Add cooled vegetable mixture. Mix well and season with salt and pepper. With either an spoon or a pastry bag fill the shell well. Place in a 9x11 baking dish that has been lightly oiled. Once all the shells are filled top with sherry sauce and parmesan cheese. Bake at 350 degrees for 25-30 minutes or until cheese is golden brown.

Converted by MC_Buster.

Per serving: 90 Calories (kcal); 4g Total Fat; (34% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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