Eggplant and Four-Cheese Cannelloni
Eggplant and Four-Cheese Cannelloni is a delicious Italian dish made with wide pasta tubes filled with a mixture of ricotta, Parmesan, mozzarella, and goat cheese, along with roasted eggplant. The cannelloni is then baked in a tomato sauce until the cheese is bubbly and the pasta is tender. It's a rich and satisfying dish that's perfect for pasta lovers or anyone looking to try a new twist on traditional Italian cuisine.
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Ingredients
- 1 large eggplant sliced into rounds
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
- 1 egg
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 12 cannelloni pasta tubes
- 2 cups tomato sauce
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender. Remove from the oven and let cool.
- In a mixing bowl, combine the ricotta, Parmesan, mozzarella, goat cheese, egg, garlic, oregano, salt, and pepper. Mix well to combine.
- Stuff the cannelloni pasta tubes with the cheese mixture and the roasted eggplant slices.
- Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed cannelloni in the dish in a single layer. Pour the remaining tomato sauce over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 546kcal (27%)Carbohydrates: 47g (16%)Protein: 32g (64%)Fat: 26g (40%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 119mg (40%)Sodium: 1150mg (50%)Potassium: 805mg (23%)Fiber: 7g (29%)Sugar: 10g (11%)Vitamin A: 1485IU (30%)Vitamin C: 11mg (13%)Calcium: 464mg (46%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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