This delicious Jamie Oliver aubergine cannelloni is a comforting and creamy baked dish, perfect for a cozy dinner. Tender aubergines are mixed with rich mascarpone and chili pesto, then stuffed into pasta and baked in a flavorful tomato sauce. It’s an easy and satisfying meal, and you can swap the pesto for a mild version if you prefer!
Ingredients Needed
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 2 cups (500g) passata with garlic and basil
- ½ cup (100g) mascarpone cheese
- 4 tbsp chilli pesto (or ’nduja pesto for non-vegetarians)
- 2 large aubergines (eggplants), chopped into ¾-inch (2cm) chunks
- 9 oz (250g) cannelloni tubes
- 4.5 oz (125g) mozzarella, torn into chunks
- Salt and pepper, to taste
How To Make Aubergine Cannelloni
- Preheat the oven: Heat the oven to 400°F (200°C fan/gas 7).
- Cook the onion and sauce: Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and fry for 6 minutes until soft. Pour in the passata and simmer on low, stirring occasionally, for 10 minutes. Remove from heat and stir in the mascarpone and pesto.
- Cook the aubergines: In another large pan, heat 2 tbsp olive oil over medium-high heat. Add the aubergines with salt and pepper, then cook for 5-6 minutes, stirring occasionally, until slightly charred and soft. Set aside to cool.
- Fill the cannelloni: Stuff the cannelloni tubes with the cooked aubergine and arrange them snugly in a baking dish. Scatter any remaining aubergine around the pasta.
- Add the sauce and cheese: Pour the tomato sauce over the pasta, using a spoon to cover the cannelloni evenly. Scatter the mozzarella on top.
- Bake: Bake for 30 minutes until golden and bubbling. Check if the cannelloni tubes are tender—if needed, bake for another 5-10 minutes until fully soft.
- Serve: Let it rest for 5 minutes before serving. Enjoy with a crisp green salad if desired!
Recipe Tips
- Roast the aubergines properly: Make sure the aubergines are well-cooked and slightly charred before stuffing them into the cannelloni. This adds a deep, smoky flavor and prevents them from being too chewy.
- Don’t skip the sauce coverage: Make sure all the cannelloni are fully covered with sauce. Any exposed pasta may dry out and become hard while baking.
- Check the pasta for doneness: Before removing from the oven, insert a knife into a cannelloni tube to check if it’s tender. If it’s still firm, bake for another 5-10 minutes.
- Let it rest before serving: Allow the baked dish to rest for at least 5 minutes after taking it out of the oven. This helps the flavors settle and makes it easier to serve without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine cannelloni cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Place the cooled cannelloni in a freezer-safe container or wrap it tightly in foil. Store in the freezer for up to 2 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the cannelloni in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 599
- Total Fat: 29.6g
- Saturated Fat: 12.5g
- Total Carbohydrate: 59.9g
- Dietary Fiber: 10g
- Sugars: 12.6g
- Protein: 18.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Pasta Bake
- Jamie Oliver Baked Aubergine
- Jamie Oliver Burnt Aubergine Chilli
- Jamie Oliver Aubergine Breadcrumbs
Jamie Oliver Aubergine Cannelloni
Description
This delicious Jamie Oliver aubergine cannelloni is a comforting and creamy baked dish, perfect for a cozy dinner. Tender aubergines are mixed with rich mascarpone and chili pesto, then stuffed into pasta and baked in a flavorful tomato sauce. It’s an easy and satisfying meal, and you can swap the pesto for a mild version if you prefer!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C fan/gas 7).
- Cook the onion and sauce: Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and fry for 6 minutes until soft. Pour in the passata and simmer on low, stirring occasionally, for 10 minutes. Remove from heat and stir in the mascarpone and pesto.
- Cook the aubergines: In another large pan, heat 2 tbsp olive oil over medium-high heat. Add the aubergines with salt and pepper, then cook for 5-6 minutes, stirring occasionally, until slightly charred and soft. Set aside to cool.
- Fill the cannelloni: Stuff the cannelloni tubes with the cooked aubergine and arrange them snugly in a baking dish. Scatter any remaining aubergine around the pasta.
- Add the sauce and cheese: Pour the tomato sauce over the pasta, using a spoon to cover the cannelloni evenly. Scatter the mozzarella on top.
- Bake: Bake for 30 minutes until golden and bubbling. Check if the cannelloni tubes are tender—if needed, bake for another 5-10 minutes until fully soft.
- Serve: Let it rest for 5 minutes before serving. Enjoy with a crisp green salad if desired!
Notes
- Roast the aubergines properly: Make sure the aubergines are well-cooked and slightly charred before stuffing them into the cannelloni. This adds a deep, smoky flavor and prevents them from being too chewy.
- Don’t skip the sauce coverage: Make sure all the cannelloni are fully covered with sauce. Any exposed pasta may dry out and become hard while baking.
- Check the pasta for doneness: Before removing from the oven, insert a knife into a cannelloni tube to check if it’s tender. If it’s still firm, bake for another 5-10 minutes.
- Let it rest before serving: Allow the baked dish to rest for at least 5 minutes after taking it out of the oven. This helps the flavors settle and makes it easier to serve without falling apart.
Jamie Oliver Aubergine Cannelloni