Cannelloni with Tomato Eggplant Sauce Recipe

Name: Cannelloni with Tomato Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes; 2 tbsp (25 ml) olive oil; 2 cloves garlic, minced; 1/4 tsp (1 ml) freshly ground black pepper; 3 cups (750 ml) tomato sauce; 2 cups (500 ml) ricotta cheese; 1/2 cup (125 ml) freshly grated Parmesan cheese; 1 1/2 cups (375 ml) chopped baby spinach; 1 tsp (5 ml) freshly grated nutmeg; 1 egg, beaten; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) freshly ground black pepper; 24 oven ready cannelloni shells

Servings: persons

1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes
2 tbsp (25 ml) olive oil
2 cloves garlic, minced
1/4 tsp (1 ml) freshly ground black pepper
3 cups (750 ml) tomato sauce
2 cups (500 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
1 1/2 cups (375 ml) chopped baby spinach
1 tsp (5 ml) freshly grated nutmeg
1 egg, beaten
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
24 oven ready cannelloni shells

1
Sauce: In a nonstick skillet, heat oil over medium heat.
2
Add eggplant, in batches, and cook until it begins to brown.
3
Add garlic and black pepper and cook, stirring, for 1 minute.
4
Add tomato sauce, stir well and bring to a boil.
5
Remove from heat and set aside.
6
Filling: In a bowl, combine ricotta, Parmesan, spinach, nutmeg, egg, salt and pepper.
7
Using your fingers, fill pasta shells with mixture and place filled shells side by side in slow cooker stoneware, then on top of each other when bottom layer is complete.
8
Pour sauce over shells.
9
Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes, 2 tbsp (25 ml) olive oil, 2 cloves garlic, minced, 1/4 tsp (1 ml) freshly ground black pepper, and more.

Yes, Cannelloni with Tomato Eggplant Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannelloni with Tomato Eggplant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions