Cannelloni with Vegetables and Cheese (Baked)

Lots of veggies like eggplant and zucchini and non-veggies like ricotta, parmesan and olive oil. The sauce is sensational. Sherry, cream, garlic and shallots all heated until warm and fragrant.

8 cannelloni noodles
5 cloves garlic, minced
5 shallots, chopped
2 Tbsp. olive oil
1 cup dry sherry
2 cups heavy whipping cream
sea salt
black pepper freshly cracked
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 tsp. dried basil
1 tsp. dried oregano
¾ cup ricotta cheese
1 cup Parmesan cheese, grated

Preheat oven to 350°F (175°C). Lightly grease one 9x13” baking dish.

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 Tbsp. 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 1½ cups liquid. Remove from heat, and season with sea salt pepper, freshly cracked. Set cream sauce aside.

In a large skillet, heat one Tbsp. 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.

Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.

Bake for 25 minutes.

Makes 8 servings.