Vegetable Cannelloni With Sherry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Caprial3 | 4 | Servings | |
INGREDIENTS
| 8 | Dried cannelloni shell, par | |
| cooked till al | ||
| dente | ||
| 1 | T | Olive oil |
| 3 | Cloves garlic, chopped | |
| 3 | Shallots, chopped | |
| 1 | Onion, diced | |
| 1 | c | Mushrooms, sliced |
| 1 | Zucchini, small diced | |
| 1 | Eggplant, small diced | |
| 2 | Roasted red peppers diced | |
| 1 | t | Fresh oregano |
| 1 | t | Chopped fresh basil |
| 3/4 | c | Ricotta |
| 1 | c | Parmesan grated |
| Salt and pepper to taste |
INSTRUCTIONS
In a very large saute pan heat olive oil until very hot. Add garlic, shallots and onion and saute 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 saute for about 2-3 minutes. Remove from the heat and allo 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. Converted by MC_Buster. Per serving: 90 Calories (kcal); 4g Total Fat; (34% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 582
Calories From Fat: 132
Total Fat: 15.1g
Cholesterol: 36.3mg
Sodium: 486.4mg
Potassium: 1695.5mg
Carbohydrates: 68.9g
Fiber: 15.5g
Sugar: 30.8g
Protein: 25.7g