Vegetable Stuffed Cannelloni

AllRecipesReviews(1)
Robyn O.: "Pretty yummy. I used oven ready cannelloni which…" Read More
17Ingredients
440Calories
110Minutes

Ingredients

  • 8 noodles (cannelloni)
  • 5 cloves garlic (minced)
  • 5 shallots (chopped)
  • 2 tablespoons olive oil
  • 1 cup dry sherry
  • 2 cups heavy whipping cream
  • pepper
  • salt
  • 1 onion (chopped)
  • 1 cup sliced mushrooms (fresh)
  • 1 zucchini (chopped)
  • 1 eggplant (small, 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
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NutritionView more

440Calories
Sodium22%DV530mg
Fat49%DV32g
Protein25%DV13g
Carbs9%DV26g
Fiber12%DV3g

PER SERVING *

Calories440Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat18g90%
Trans Fat
Cholesterol105mg35%
Sodium530mg22%
Potassium640mg18%
Protein13g25%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Robyn O. 15 Nov 2017
Pretty yummy. I used oven ready cannelloni which makes it much easier to stuff. I did not use the egg plant ,Roasted the red peppers myself rather than using the ones in the jar, and used Light ricotta and Evaporated partly skimmed milk instead of heavy cream to lighten things up. Made ahead in the morning, refrigerated,then heated in 350 oven for 40 minutes covered, then five minutes uncovered, then let rest for five minutes before eating. The cannelloni I had were small, so used 32 for 4 servings