Cannelloni with Eggplant

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      Cannelloni with Eggplant
      1 eggplant, peeled, cut into 2-in cubes
      2 tbs olive oil
      2 cloves garlic, minced

      1/4 tsp freshly ground black pepper
      3 cups tomato sauce
      2 cups ricotta cheese

      1/2 cup freshly grated Parmesan cheese
      1.5 cups chopped baby spinach
      1 tsp freshlygrated nutmeg
      1 egg, beaten
      1/4 tsp salt

      1/4 tsp freshly ground black pepper
      24 oven ready cannelloni shells

      Sauce: In a nonstick skillet, heat oil over medium heat. Add eggplant, in batches, and cook until it begins to brown. Add garlic and black pepper and cook, stirring, for 1 min.

      Add tomato sauce, stir well and bring to a boil. Remove from heat and set aside.

      Filling: In a bowl, combine ricotta, Parmesan, spinach, nutmeg, egg, salt and pepper. Using your fingers, fill pasta shells with mixture and place filled shells side by side in crockpot, then on top of each other when bottom layer is complete. Pour sauce over shells.

      Cover and cook on low for 8 hours or on high for 4 hours, until hot and bubbling. Serves 8
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