Vegetable Cannelloni with Sherry Sauce

Categories: Caprial3

Serves: 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.

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