Vegetable Cannelloni with Sherry Sauce
 (1 vote)
8 dried cannelloni shells, par cooked till al
dente
1 tablespoon olive oil
3 cloves garlic, chopped
3 shallots, chopped
1 medium onion, diced
1 cup mushrooms, sliced
1 zucchini, small diced
1 eggplant, small diced
2 roasted red peppers diced
1 teaspoon fresh oregano
1 teaspoon chopped fresh basil
3/4 cup ricotta
1 cup parmesan grated
salt and pepper to taste
In a very large sauté pan heat olive oil until very hot. Add garlic, shallots and onion and sauté until you can smell the aroma about 2 minutes. Add mushrooms, zucchini and egg plant and cook until al dente. Add peppers and fresh chopped herbs and sauté for about 2-3 minutes. Remove from the heat and allow to cool.
In a medium size mixing bowl place ricotta cheese and 1/2 of the parmesan cheese. Add cooled vegetable mixture. Mix well and season with salt and pepper. With either an spoon or a pastry bag fill the shell well. Place in a 9x11 baking dish that has been lightly oiled. Once all the shells are filled top with sherry sauce and parmesan cheese. Bake at 350 degrees for 25-30 minutes or until cheese is golden brown.
Comments: dude wheres the sherry sauce? printable version?
Tia Mandin, Edmonton
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