Preheat oven to 350F. Lightly grease a 9 x 13 baking dish.
Parboil the noodles in a large pot of boiling water - they should still be very firm.
Heat 1 tbsp olive oil and saute 2 cloves of garlic and 2 tbsp shallots over medium heat. Add the sherry, raise the heat to high and cook until the liquid is reduced by half. Stir in the cream and reduce to about 1-1/2 cups. Remove from heat and season to taste.
Heat the remaining tbsp olive oil in a large skillet over medium heat. Add onion, remaining shallots, remaining garlic, mushrooms, zucchini, and eggplant and saute until tender. Place the vegetables in a large bowl. Stir in the red peppers, basil, oregano, ricotta and parmesan. Season to taste with salt and pepper. Stuff the mixture into the cannelloni shells.
Place in the prepared pan and cover with sauce. Bake for 25 minutes.
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 10 | ||
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Calories: 1504 | ||
Calories from Fat: 1217 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.2g | 180 % | |
Saturated Fat 39.3g | 197 % | |
Monounsaturated Fat 78.9g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 183.5mg | 56 % | |
Sodium 389.7mg | 13 % | |
Potassium 843.5mg | 22 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 40.6g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1504
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