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Eggplant and ricotta stuffed cannelloni is a delicious Italian dish that combines creamy ricotta cheese with tender roasted eggplant. It’s perfect for a comforting dinner or a special occasion. In this article, we’ll guide you through the steps to make this flavorful dish at home.
Ingredients Needed
- 12 cannelloni tubes
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Preparation Steps
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants into thin rounds, brush with olive oil, and season with salt and pepper. Roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized. Let cool, then chop into small pieces.
Prepare the Ricotta Filling
In a bowl, combine the ricotta cheese, roasted eggplant, minced garlic, half of the Parmesan, and a pinch of salt and pepper. Mix thoroughly until well blended.
Cook the Cannelloni
Bring a large pot of salted water to a boil. Cook the cannelloni tubes according to package instructions until al dente. Drain and set aside.
Assemble the Dish
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Using a spoon or piping bag, fill each cannelloni tube with the ricotta and eggplant mixture. Arrange the stuffed tubes in the dish. Cover with remaining marinara sauce and sprinkle with mozzarella and the rest of the Parmesan cheese.
Bake and Serve
Bake uncovered for 25-30 minutes until bubbly and golden on top. Garnish with fresh basil before serving. Enjoy your homemade eggplant and ricotta stuffed cannelloni with a side salad or garlic bread.