Vegetable cannelloni with sherry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Dried cannelloni shell; par cooked till al | |
| ; dente | ||
| 1 | tablespoon | Olive oil |
| 3 | Cloves garlic; chopped | |
| 3 | Shallots; chopped | |
| 1 | medium | Onion; diced |
| 1 | cup | Mushrooms; sliced |
| 1 | Zucchini; small diced | |
| 1 | Eggplant; small diced | |
| 2 | Roasted red peppers diced | |
| 1 | teaspoon | Fresh oregano |
| 1 | teaspoon | Chopped fresh basil |
| ¾ | cup | Ricotta |
| 1 | cup | Parmesan grated |
| Salt and pepper to taste | ||
Directions
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.