Home > Aubergine recipes > Aubergine cannelloni parmigiana

Aubergine cannelloni parmigiana

Name: Aubergine cannelloni parmigiana
Prep time: 15 min
Cook time: PT15-20M
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 1 red onion, finely chopped; 500g passata with garlic and basil; 100g mascarpone; 4 tbsp chilli pesto (or ’nduja pesto for non-vegetarians); 2 large aubergines, chopped into 2cm chunks; 250g cannelloni tubes; 125g mozzarella, torn into chunks; You’ll also need; Roughly 20cm x 30cm baking dish

By: Amanda James

Published: 13 Sep 21
Updated: 25 Mar 24

This easy vegetarian pasta bake is ideal for busy weeknights. Stuff cannelloni with sauteed aubergine and bake with mozzarella and chilli pesto sauce.

Got some cannelloni to use up? Try our spinach and ricotta cannelloni recipe next time.

Easy
September 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

This easy vegetarian pasta bake is ideal for busy weeknights. Stuff cannelloni with sauteed aubergine and bake with mozzarella and chilli pesto sauce.

Got some cannelloni to use up? Try our spinach and ricotta cannelloni recipe next time.

Vegetarian recipes

Nutrition: per serving

Calories: 599kcals
Fat: 29.6g (12.5g saturated)
Protein: 18.3g
Carbohydrates: 59.9g (12.6g sugars)
Fibre: 10g
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp olive oil
1 red onion, finely chopped
500g passata with garlic and basil
100g mascarpone
4 tbsp chilli pesto (or ’nduja pesto for non-vegetarians)
2 large aubergines, chopped into 2cm chunks
250g cannelloni tubes
125g mozzarella, torn into chunks

You’ll also need

Roughly 20cm x 30cm baking dish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C fan/gas 7. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and fry for 6 minutes until starting to soften. Pour in the passata and simmer over a low heat, stirring occasionally, for 10 minutes. Remove from the heat and stir in the mascarpone and pesto.
Meanwhile, heat 2 tbsp oil in another large pan over a medium-high heat. Add the aubergines and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until charring and softening. Set aside to cool.
Fill the cannelloni with the aubergine and arrange in a baking dish (they should fit snugly in an even layer). Scatter any remaining aubergine pieces around the cannelloni tubes.

Pour the tomato sauce over the top of the pasta, spreading with a spoon to cover any exposed cannelloni. Scatter the mozzarella over the top, then bake for 30 minutes until golden and bubbling. Check that the cannelloni tubes are tender and if needed bake for a further 5-10 minutes until soft. Leave to rest for 5 minutes, then serve with a crisp green salad, if you like.

Recipe from September 2021 Issue

Nutrition

Nutrition: per serving

Calories: 599kcals
Fat: 29.6g (12.5g saturated)
Protein: 18.3g
Carbohydrates: 59.9g (12.6g sugars)
Fibre: 10g
Salt: 0.4g

delicious. tips

Flavour boost: Add a handful of freshly torn basil leaves to the sauce and save some smaller leaves to garnish. If you like more of a garlicky flavour, add a couple of chopped garlic cloves to the onion mixture.