Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.
3. 3 Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.
5. 5 Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.
6. 6 Bake in the preheated oven until bubbly and heated through, about 25 minutes.

Nutrition per serving