Reviewed: Sep. 27, 2011

I made this recipe for my (vegetarian) girlfriend on our first date. Followed the recipe almost exactly and it was fantastic. I agree that the prep takes a little longer than 45 min, but it is well worth it! The sauce really comes together after reduction. The only substitutions I made were using manicotti noodles and some different veggies out of my garden (yellow squash, fresh peppers, etc). Have made numerous times since!

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Reviewer:

hittingthepavement

Reviewed: May 18, 2011

This was fantastic. I used spinach, onion and mushroom as my veggie filling and added fresh basil instead of dried to the ricotta. Word to the wise - make sure you don't over cook your noodles in the paraboiling stage. If they get too soft they are very hard to stuff with the filling.

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Reviewer:

AshleyBT

Reviewed: Mar. 14, 2011

This was a fantastic recipe, even better than the meat cannelloni that I made with this to satisfy the carnivores at the table. I didn't have all the ingredients listed so I substituted some of my own and it really was a perfect meal.

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Reviewer:

cocktailqueen

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 5, 2011

My Culinary Arts students made crepes as a substitute for the cannelloni noodles with results that were worthy of an upscale restaurant's dish...delicious! After that, I prepared the recipe for my extended family at Christmastime, and no one missed the meat! This recipe is a keeper!

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Reviewer:

mama_ddenault

Reviewed: Feb. 17, 2011

So good! The sauce is to die for!

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Reviewer:

LolaCola

Reviewed: Feb. 2, 2011

Very tasty. We used tomatoes and spinach instead of the mushrooms and eggplant. It was delightful. Not the most convenient- time and ingredients. Hence the four stars

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Reviewer:

JCUrie

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Living In: Provo, Utah, USA

Reviewed: Jun. 1, 2010

Delicious recipe! Very tasty and rich. Does take a long time to make but is worth it as long as you make more of the recipe at the same time. I used manicotti instead of cannelloni, which gave me 12 stuffed manicotti. I would make more of the sauce, simply because it is so good.

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Reviewer:

Morgan Ravenwood

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 9, 2009

Oh, my. So delicious. I expected to like this but it far exceeded my expectations. One of the best pasta dishes I have ever tasted. I may take this to Christmas dinner for the vegetarians in the group. I made one small change. I substituted a carrot for the zucchini. This takes a little time but it is an EASY recipe with company-worthy results. The sauce is rich and the vegetable stuffing is full of flavor.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 3, 2009

I made this into a lasagna as the noodles for cannelloni were too expensive. This was DELICIOUS! I didn't miss the meat at all! I HIGHLY recommend this recipe!

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Reviewer:

magnoliakng

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

Reviewed: Mar. 19, 2009

Wow, this was really good. Lots of flavour. I made a few changes. I did not have any zucchini so I simply skipped it and I used manicotti instead of cannelloni because it would be easier to stuff. I used feta cheese instead of ricotta because I didn't have any. This recipe was very time consuming even though it was simple to make. I used a pastry bag to stuff the filling into the manicotti noodle. This technique made things so much easier. The next time I make this, I might try rolling the filling in some fresh lasagne sheets to make things easier.

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4 users found this review helpful