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Aubergine cannelloni parmigiana

By delicious. magazine

Aubergine cannelloni parmigiana

Prep:15min

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.

Updated at: Thu, 23 Jan 2025 17:38:29 GMT

Nutrition balance score

Good

Glycemic Index

45

Low

Glycemic Load

34

High

Nutrition per serving

Calories693.7 kcal (35%)

Total Fat34.3 g (49%)

Carbs75.6 g (29%)

Sugars20.2 g (22%)

Protein21.3 g (43%)

Sodium538.1 mg (27%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

500gpassata with garlic and basil

100gmascarpone

4 Tbspchilli pesto

or ’nduja pesto for non-vegetarians

large, chopped into 2cm chunks

250gcannelloni tubes

125gmozzarella

torn into chunks

roughly 20cm x 30cm

Instructions

View on delicious. magazine

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Notes

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Delicious

Easy

Kid-friendly

Spicy

katy· 11 months ago

Under 30 minutes

I just mixed up pesto and chili garlic Threw everything in one pan Pasta was maricotti tubes

ES· 2 years ago

Makes leftovers

Changed this quite a lot, I chopped and fried red onion, pepper, courgette, aubergine and garlic with some Italian herbs. I then added the passata, nduja and the whole tub of mascarpone. I layered this mix between lasagna sheets and then made a cheese sauce for the top . Finished with some mozzarella and Parmesan. Yum!

Changed this quite a lot, I chopped and fried red onion, pepper, courgette, aubergine and garlic with some Italian herbs. I then added the passata, nduja and the whole tub of mascarpone. I layered this mix between lasagna sheets and then made a cheese sauce for the top . Finished with some mozzarella and Parmesan. Yum!