| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial3 |
4 |
servings |
INGREDIENTS
| 8 |
|
Dried cannelloni shell; par cooked till al |
|
|
; dente |
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; chopped |
| 3 |
|
Shallots; chopped |
| 1 |
md |
Onion; diced |
| 1 |
c |
Mushrooms; sliced |
| 1 |
|
Zucchini; small diced |
| 1 |
|
Eggplant; small diced |
| 2 |
|
Roasted red peppers diced |
| 1 |
ts |
Fresh oregano |
| 1 |
ts |
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.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”