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Reviewed: 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.

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gill


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Reviewed: 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!

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amszott

	Cooking Level: Intermediate Home Town: Auburn, Maine, USA Living In: Harrison, Maine, USA
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Reviewed: Dec. 6, 2007

add chicken and its perfect!

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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!

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OHARA1


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Reviewed: Aug. 31, 2006

A great dish how can you mess with shallots, garlic, sherry and cream in a sauce!The flavors all worked so well together.

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cookin

	Cooking Level: Professional Home Town: Kailua, Hawaii, USA Living In: Seattle, Washington, USA
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Reviewed: Aug. 31, 2006

Very tasty - especially for a vegetable only dish. Not the healthiest thing you could eat but it's good comfort food.

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tommy

	Cooking Level: Intermediate Home Town: West Kirby, Merseyside, England, U.K. Living In: Seattle, Washington, USA
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Reviewed: Mar. 26, 2005

This recipe is fantastic. I couldnt find cannelloni noodles, but found that manicotti noodles work just as well. Don't overboil the noodles! they only need a few minutes in a water, so save that part for last. This is my new favorite dish.

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PENNYL1


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Reviewed: Nov. 13, 2003

This recipe is wonderful. A little bit of work, but I made it ahead of time with pre-cooked cannelloni shells. By the time I went to cook it they had cracked a bit, due to putting hot sauce in them. But it still tasted fabulous

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JOY


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Reviewed: 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!

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SUSANA LEIGH


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Reviewed: Apr. 23, 2003

Fun to make, healthy ingredients, subtle flavours - Delicious!!

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CHEFMORGZ


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Reviewed: 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.

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COURTNEYSUNSHINE

	Cooking Level: Intermediate
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Reviewed: 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.

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LISASMALL


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