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aubergine and spinach cannelloni

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.

H

recipe by

henringuine

mainItalian4 servingsvegetarian
Aubergine and spinach cannelloni - Image 1
1 / 2
30
prep (min)
45
cook (min)
75
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