Cannelloni with Tomato Eggplant Sauce
- 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes
- 2 tbsp (25 ml) olive oil
- 2 cloves garlic, minced
- ¼ tsp (1 ml) freshly ground black pepper
- 3 cups (750 ml) tomato sauce
- 2 cups (500 ml) ricotta cheese
- ½ cup (125 ml) freshly grated Parmesan cheese
- 1½ cups (375 ml) chopped baby spinach
- 1 tsp (5 ml) freshly grated nutmeg
- 1 egg, beaten
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) freshly ground black pepper
- 24 oven ready cannelloni shells
- This recipe is vegetarian
- Produce
- Baby spinach (1 1/2 cups)
- Eggplant, medium (1)
- Garlic (2 cloves)
- Condiments
- Tomato sauce (3 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Nutmeg (1 tsp)
- Olive oil (2 tbsp)
- Salt (1/4 tsp)
- Pasta & Grains
- Oven ready cannelloni shells (24)
- Dairy
- Parmesan cheese (1/2 cup)
- Ricotta cheese (2 cups)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published February 10, 2012 (1 year ago).
130 people saved this recipe.
