Vegetable Stuffed Cannelloni

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.

Step 2
Bring a large pot of salted water to a boil. Cook cannelloni in boiling water until partially cooked, 5 to 7 minutes. (They will finish cooking when baked.) Drain and set aside.

Step 3
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook and stir 1/3 of the shallots and 1/2 of the garlic in hot oil for 30 seconds. Pour in sherry, increase heat to high, and reduce liquid by half. Stir in cream and reduce until about 1 1/2 cups liquid remains. Remove from heat and season with salt and pepper. Set cream sauce aside.

Step 4
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic in hot oil until vegetables are tender. Transfer to a large bowl. Add roasted red peppers, Parmesan, ricotta, oregano, and basil; mix well. Season with salt and pepper. Set filling aside.

Step 5
Stuff vegetable-cheese filling into cannelloni and place in the prepared baking dish. Cover with cream sauce.

Step 6
Bake in the preheated oven until bubbly and heated through, about 25 minutes.