Vegetarian Cannelloni Food

VEGETABLE STUFFED CANNELLONI

Vegetable Stuffed Cannelloni image

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

Provided by Jill

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 8

Number Of Ingredients 16

Ingredients

8 cannelloni noodles
5 cloves garlic, minced
5 shallots, chopped
2 tablespoons olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cup ricotta cheese
1 cup grated Parmesan cheese

Steps:

In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
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.
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.
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.
Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 28.8 g, Cholesterol 90.3 mg, Fat 28.9 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g, Sodium 289.8 mg, Sugar 5.6 g

VEGETARIAN CANNELLONI

Vegetarian Cannelloni image

I think this is an Edgell recipe. Would be a great summer dish with a tossed salad, sounds fairly economical too!

Provided by Mandy

Categories Australian

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, finely chopped
1 -2 garlic clove, crushed
2 tablespoons oil
1 teaspoon dried basil
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon tomato paste
2 (440 g) cans baked beans in tomato sauce
10 -12 large cannelloni tubes, shells
2 eggs, beaten
500 g cottage cheese
130 g canned creamed corn
125 g mozzarella cheese, shredded
parsley (to garnish)

Steps:

Cook the garlic & onion in the heated oil until softened, add the herbs & seasonings and cook 30 seconds before stirring in the tomato paste & baked beans, simmer 2-3 minutes.
Boil cannelloni shells in salted water until just softened, drain & set aside to cool.
Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells.
Spoon 2 tablespoons of tomato-bean micture into greased individual ovenproof dishes and arrange 2 cannelloni shells in each; spoon remaining tomato bean mixture over the shells & top with cheese.
Bake at 180.C for 20-25 mins or until heated through.
Garnish with parsley to serve.

Nutrition Facts : Calories 467.2, Fat 19.9, SaturatedFat 8.3, Cholesterol 133.6, Sodium 1513.4, Carbohydrate 44.6, Fiber 8, Sugar 12.9, Protein 32.1

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