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.