Aubergine & Ricotta Stuffed Cannelloni

I’m on a mission to find exciting southern Italian Pasta dishes. This was tried, tested and loved by carnivores and veggie lovers alike.

 

Aubergine & Ricotta stuffed cannelloni
Aubergine & Ricotta stuffed cannelloni

Ingredients 6 people (starter) 4 people (main)

2 large aubergines

1 garlic clove

Handful of chopped fresh basil

250g Ricotta

100g Grated Parmesan

500ml Tomato sauce (fresh homeade kind, not ketchup)

250g cannelloni

Salt & Pepper

  • Pre-heat oven at 200C
  • Halve the aubergine, pierce with a fork several times and roast for 30-40 minutes until cooked through.
Roasted Aubergines
Roasted Aubergines

 

  • Peel the aubergines
  • In a food processor, add the aubergine pulp with the garlic and basil
  • Mix in the ricotta, 3/4 of the grated Parmesan and a ladle of tomato sauce. Season with Salt and Pepper
Tiny Italian Hint: Add some Provolone cheese to the mixture to give it a slightly richer flavour
Aubergine, garlic, basil, ricotta and ladle of tomato sauce
Aubergine, garlic, basil, ricotta and ladle of tomato sauce

 

  • Pre-cook the cannelloni (if needed) and fill with the aubergine & ricotta mixture.
Stuffing pre-cooked cannelloni with the aubergine/ricotta mixture
Stuffing pre-cooked cannelloni with the aubergine/ricotta mixture

 

  • Cover the base of the oven dish with the tomatoe sauce
  • Place the stuffed cannelloni close together into the oven dish and cover with the remainder of  the tomato sauce and sprinkle the top with the rest of the Parmesan
Place cannelloni in oven dish and cover with the tomato sauce
Place cannelloni in oven dish and cover with the tomato sauce
  • Bake in the oven at 200c for 15-20 minutes

 

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