Squash Stuffed Cannelloni With Roasted Shallot Sauce Recipes

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VEGETABLE STUFFED CANNELLONI



Vegetable Stuffed Cannelloni image

Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!

Provided by Jill

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 16

8 cannelloni noodles
5 cloves garlic, minced
5 shallots, chopped
2 tablespoons olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cup ricotta cheese
1 cup grated Parmesan cheese

Steps:

  • In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
  • Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. 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.
  • 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, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 28.8 g, Cholesterol 90.3 mg, Fat 28.9 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g, Sodium 289.8 mg, Sugar 5.6 g

BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)



Butternut Squash Cannelloni with Sage Cream Sauce Recipe - (4.1/5) image

Provided by HeatherS

Number Of Ingredients 23

Butternut Squash Cannelloni
1 medium butternut squash
2 tablespoon olive oil
1 egg
1 pound ricotta
1 cup to 1 1/2 cup grated Parmesan cheese
Pinch nutmeg, freshly grated
Salt and freshly ground pepper, to taste
13 ounce package fresh lasagna sheets
Sage Cream Sauce
3 tablespoon butter
1 shallot, finely chopped
Handful sage leaves, chopped
1/4 cup flour
1/4 cup wine
2 cups chicken stock
2 cups whipping cream
Salt and freshly ground pepper, to taste
Assembly
Butter, for greasing the pan
Grated Parmesan or pecorino cheese, for finishing the cannelloni
Handful chopped, toasted walnuts, for garnishing (optional)
1 tsp. chopped sage, for garnishing (optional)

Steps:

  • Preheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream Sauce Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream Sauce Preheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You'll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired.

SQUASH, SAGE, AND RICOTTA CANNELLONI



Squash, Sage, and Ricotta Cannelloni image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h15m

Number Of Ingredients 10

3 tablespoons olive oil, plus more for baking dish and sheet
Coarse salt and ground pepper
8 wide lasagna noodles
1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
2 shallots, chopped
1/4 cup plus 2 tablespoons milk
1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
1/8 teaspoon ground nutmeg
2 cups ricotta (15 ounces)
3/4 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
  • In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  • Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
  • Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

Nutrition Facts : Calories 570 g, Fat 30 g, Fiber 3 g, Protein 25 g

ROASTED SQUASH AND SPINACH CANNELLONI



ROASTED SQUASH AND SPINACH CANNELLONI image

Cannelloni are tubes of pasta that are typically filled with ricotta cheese, spinach and meat, then baked in tomato sauce and cheese. This vegetarian version is filled with roasted acorn squash in place of the meat.

Categories     Mains

Yield Serves 8.

Number Of Ingredients 13

2 cups cubed peeled acorn squash (1 inch)
1 cup cubed red onion (1 inch)
2 tsp olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 can (23 oz/680 mL) tomato sauce with herbs
16 oz ricotta cheese
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
1/2 cup freshly grated Parmesan cheese
1 large egg
1 pkg (200 g) oven-ready cannelloni tubes
1 cup shredded provolone cheese
1 cup freshly grated Romano cheese

Steps:

  • Preheat oven to 400ºF. Grease a rimmed baking sheet or line with nonstick foil.
  • Combine squash, onion, oil, salt and pepper in a bowl; toss until squash and onion are coated. Place squash mixture in a single layer on prepared pan.
  • Bake, uncovered, stirring occasionally, for 45 minutes or just until squash and onion are tender and lightly browned; cool.
  • Reduce oven temperature to 350ºF. Spread 1 cup tomato sauce in bottom of a greased 9x13 inch baking dish; set baking dish and remaining tomato sauce aside.
  • To prepare filling, place squash mixture in a food processor. Process, using an on/off motion, until well combined. Add ricotta cheese, spinach, parmesan cheese and egg; process until almost smooth. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into cannelloni tubes. Alternatively, filling may be spooned into cannelloni tubes. Place filled cannelloni in a single layer on top of tomato sauce in baking dish. Pour remaining tomato sauce over top.
  • Bake, covered, for 45 minutes. Remove baking dish from oven. Uncover and sprinkle with provolone cheese and Romano cheese. Continue baking, uncovered, for 15 - 20 minutes or until bubbly, heated through and cannelloni tubes are tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 363 calories, 17.7 g fat, 23.9 g protein, 29.8 g carbohydrate, 4.5 g fibre, 1132 mg sodium

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