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.

No additional tips available.

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

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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.

Cannelloni with Tomato Eggplant Sauce

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