Vegetable Stuffed Cannelloni Recipe - Allrecipes.com
Vegetable Stuffed Cannelloni Recipe
  • READY IN ABOUT 2 hrs

Vegetable Stuffed Cannelloni

Recipe by  

"Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 serving Change Servings
ADVERTISEMENT
  • PREP

    45 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 50 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2006

This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time," but it took me much longer (start to finish more like 2 and a half hours). If you had 2 people working on it, one working on reducing the cream sauce and the other working on the stuffing, it would go along much faster. If you're going to invest the time in this (and it is delicious -- really), consider making a double batch and freezing some for later. It would make an excellent meal for a party because you can do most of it ahead of time... just serve it with a nice salad and some bread and you're good to go!

 
Most Helpful Critical Review
Oct 05, 2008

I found this recipe to have no taste and the prep time was a lot longer than expected.

 

46 Ratings

Aug 25, 2008

This was really good! I actually made this into a lasagna, with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! I left out the mushrooms, added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again, I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also, adding tomatoes or something to the sauce could cut the richness. As it was, I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish, thank you!

 
Apr 24, 2003

I made some changes to the recipe, but only because I was feeling "creative" that day! What I ended up with was delicious and I'm sure the recipe as originally given would have been just as good. I cannot eat bell peppers so I substituted yellow squash. I couldn't find shallots so I used small green onions. Because I used a large eggplant and then added the squash, I had filling for 14 noodles and even had some filling left over. That meant I needed more sauce to cook the dish in so, I added a can of Del Monte Italian Stewed Tomatoes (pureed) and a can of tomato sauce. I liked the flavor the cream and wine added to the tomato sauce. I will definitely make this again!

 
Jan 20, 2003

This is very different tasting. I think next time I would wait to cook the noodles, if at all, until the last minute. By the time the vegetables and sauce were ready, the noodles were soggy and collapsed. I think I would also add less sherry as the sauce was a little too strong.

 
Oct 14, 2002

very good. easy to make. i substituted red wine for the dry sherry and it worked very well too. i also used oven ready cannelloni noodles and it saved my preparation time.

 
Dec 27, 2007

Really awesome dish I have only made it a couple times because it takes so long to prepare. But this is fancy resturant quality!

 
Feb 29, 2008

Excellent recipe, especially for vegetarians. Manicotti would be easier than cannelloni to stuff. Not sure why I had so much stuffing left. But it is very tasty, for sure.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Cheesy Vegetable Lasagna

See how to make a cheesy, saucy vegetarian lasagna that’s loaded with veggies.

Stuffed Shells III

See how to make a top-rated recipe for cheesy stuffed pasta shells.

Shrimp and Vegetable Couscous

See how to make healthy, flavorful shrimp and veggie couscous.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States