Stuffed Cannelloni

Stuffed Cannelloni is a classic Italian baked pasta dish made with pasta tubes or rolled pasta sheets filled with a rich savoury mixture. In this preparation, roasted eggplant and mozzarella form the main filling, bringing together the earthy flavour of eggplant with the creamy texture of melted mozzarella. The filled pasta is covered with tomato sauce and finished with cheese before being baked until bubbling and golden. It is a comforting dish that combines tender pasta, a rich filling, tomato sauce and melted cheese.

Suggested by Chef Sabyasachi Gorai

Serves

3 portions

Preparation Time

45 minutes

Resting Time

30 minutes

Baking Time

25 - 30 minutes

INGREDIENTS

200 g Italian type 00 flour
100 g eggs
350 g eggplant
200 g mozzarella
50 g Parmesan
400 g tomato sauce
5 g garlic
10 g basil
30 ml olive oil
8 g salt
3 g black pepper

METHOD

Prepare the pasta dough by combining the Italian type 00 flour and eggs and kneading until smooth and elastic. Cover the dough and leave it to rest for 30 minutes.

Once rested, roll the dough out thinly and cut it into individual pasta sheets. Briefly blanch the sheets in boiling water, then transfer them to a clean surface to cool.

Dice the eggplant and roast it until tender and lightly golden. Place it in a bowl and combine it with the Parmesan, fresh basil, seasoning and approximately 50 g of the tomato sauce.

Place a portion of the filling along each pasta sheet and carefully roll it up to form the cannelloni.

Spread a layer of tomato sauce over the base of a baking dish and arrange the cannelloni on top with the seam facing downwards. Cover with the remaining tomato sauce, then finish with mozzarella, Parmesan and fresh basil.

Bake at 190°C for 25-30 minutes, or until the cheese is melted and golden. Allow the cannelloni to rest briefly before serving.