aubergine and spinach cannelloni

Name: Aubergine and spinach cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium aubergines (eggplants), cut into small 1cm cubes; 250 grams fresh spinach; 12 tubes dried cannelloni tubes (or fresh lasagne sheets rolled up); 500 grams ricotta cheese; 50 grams parmesan cheese, grated; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 800 grams canned crushed tomatoes (2 tins); 100 ml double cream or mascarpone; 1 tsp dried oregano; 150 grams mozzarella cheese, torn or grated; 0.5 tsp nutmeg, grated; 1 pinch salt and black pepper

A comforting and hearty vegetarian main course featuring tender cannelloni tubes filled with a savoury mixture of roasted aubergine, wilted spinach, and creamy ricotta. The pasta is baked in a rich, creamy tomato sauce and topped with melted mozzarella cheese. This recipe uses a Dutch oven to keep everything luscious and saucy.

recipe by

henringuine

mainItalian4 servingsvegetarian

Aubergine and spinach cannelloni - Image 1

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prep (min)

cook (min)

total (min)

•2 medium aubergines (eggplants), cut into small 1cm cubes
•250 grams fresh spinach
•12 tubes dried cannelloni tubes (or fresh lasagne sheets rolled up)
•500 grams ricotta cheese
•50 grams parmesan cheese, grated
•2 tbsp olive oil
•1 medium onion, finely chopped
•3 cloves garlic, minced
•800 grams canned crushed tomatoes (2 tins)
•100 ml double cream or mascarpone
•1 tsp dried oregano
•150 grams mozzarella cheese, torn or grated
•0.5 tsp nutmeg, grated
•1 pinch salt and black pepper