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ROASTED VEGETABLE CANNELONI

Except for the dairy, a truly vegetarian dish with a lot of flavor.




"The stuffing is great. Lots of roasted veggies**SEE COOKS NOTE** like eggplant, onions, red bell peppers, mushrooms and zucchini and non-veggies like mozzarella,
ricotta, parmesan and olive oil.The sauce is sensational. Sherry, Marsala, cream, garlic and shallots all heated until warm and fragrant."


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

Roasted Vegetable Canneloni

INGREDIENTS: Yield: 8 servings

• 8 canneloni noodles,  tubes or pasta sheets,  or spring roll wrappers if necessary
• 2 cloves garlic, minced
• 2 shallots, chopped
• 2 tablespoons olive oil
• ½ cup dry sherry wine (not cooking wine!)
• ½ cup marsala wine (not cooking wine!)
• 1cup heavy whipping cream
• salt and pepper to taste
• 1 onion, chopped
• 2 large Portabella mushrooms, roasted,  cooled and coarse chopped
• 3 zucchini, sliced lengthwise in ¼ inch slices, roasted,  cooled and coarse chopped
• 2 medium eggplant, sliced lengthwise in ¼ inch slices,  roasted,  cooled and coarse chopped
• 2 red bell peppers, roasted,  cooled and coarse chopped
• 1 large yellow onion sliced in round ¼ inch slices,  roasted,  cooled and coarse chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 cup ricotta cheese
• ½ cup diced mozzarella cheese
• 1 cup grated Parmesan cheese


DIRECTIONS: 


1.  In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

2.  Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds.  Add cup of your favorite
    marinara sauce.  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.

3.  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, Mozzarella and Parmesan cheese. Season to taste with
    salt and pepper. Set filling aside.

4.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff roasted vegetable/cheese filling into canneloni. Place in 
    prepared baking dish, and cover with cream sauce.

5.  Bake in preheated oven for 25 minutes.

**COOKS NOTE**
1.    Roasting Fruits & Vegetables  A must review on how to roast vegetables and fruits.  An Invaluable source!












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