Jamie Oliver Aubergine Cannelloni

If you’re after a dish that’s creamy, comforting, and packed with bold Italian-inspired flavor, look no further than this Jamie Oliver Aubergine Cannelloni. Each bite delivers tender aubergine chunks, silky mascarpone, and spicy pesto, all wrapped in pasta and baked to bubbling perfection. I made this on a chilly evening and was amazed at how easily it came together—and how much everyone loved it. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 1 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)

For the Filling and Assembly:

• 2 tbsp olive oil
• 2 large aubergines (eggplants), chopped into ¾-inch (2cm) chunks
• Salt and pepper, to taste
• 9 oz (250g) cannelloni tubes
• 4.5 oz (125g) mozzarella, torn into chunks

How To Make Jamie Oliver Aubergine Cannelloni

Prep the Oven:

First things first, preheat your oven to 400°F (200°C fan/gas 7). This dish will be ready to bake once everything’s prepped and stuffed.

Cook the Sauce:

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and cook for about 6 minutes, until it softens and starts to sweeten. Pour in the passata and let it gently simmer for 10 minutes, stirring occasionally. Once it’s slightly thickened, take it off the heat and stir in the mascarpone and chilli pesto. The result is a creamy, rich sauce with just the right kick.

Roast the Aubergines:

Meanwhile, in another large pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Toss in the aubergine chunks with a good pinch of salt and pepper. Cook for 5–6 minutes, stirring every so often, until the aubergine is soft and nicely charred in spots. That char adds so much smoky depth! Set it aside to cool slightly.

Fill the Cannelloni:

Once the aubergine is cool enough to handle, stuff the cannelloni tubes with the mixture. I used a small spoon and a bit of patience—it’s worth it! Lay the filled tubes snugly in a baking dish and scatter any leftover aubergine around them.

Add Sauce and Cheese:

Pour the tomato sauce over the filled pasta, using a spoon to make sure every tube is fully covered—this is key to avoiding any dried-out bits. Tear the mozzarella over the top for that golden, gooey finish.

Bake:

Slide the dish into your preheated oven and bake for 30 minutes. It should be golden and bubbling. Test a cannelloni tube with a knife—if it’s still firm, give it another 5–10 minutes. Let it rest for 5 minutes before serving to allow everything to settle.

Why I Love This Recipe

This dish totally surprised me. I expected it to be good, but the combination of creamy mascarpone and spicy pesto with charred aubergine turned it into something really special. I served it to friends on a weeknight, and everyone went back for seconds. It’s clever, comforting, and feels like a warm hug in food form.

Recipe Tips

• Char the aubergines well: It adds a smoky depth and softens them perfectly.
• Use a piping bag for filling: A little trick to speed up stuffing the cannelloni tubes.
• Don’t skimp on sauce: Cover every bit of pasta to prevent it from drying out.
• Try different pestos: Swap chilli pesto for sundried tomato or basil pesto if you want a milder version.
• Make ahead: You can assemble the whole dish a day in advance and bake when ready.

How To Store This Jamie Oliver Aubergine Cannelloni

At Room Temperature:

Let it cool for no more than an hour after baking, then refrigerate or freeze.

In the Fridge:

Store leftovers in an airtight container for up to 3 days.

In the Freezer:

Freeze individual portions or the whole dish in a freezer-safe container for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating:

Preheat the oven to 350°F (180°C), cover with foil, and heat for 20–25 minutes until hot throughout.

Nutrition Facts (per serving)

• Calories: 599
• Carbs: 59.9g
• Protein: 18.3g
• Fat: 29.6g
• Sugar: 12.6g
• Fibre: 10g
• Sodium: Approx. 600mg

Let’s Answer a Few Questions!

Can I use gluten-free pasta?
Totally! Just check the package to see if pre-cooking is needed before stuffing.

Is this dish spicy?
It has a mild kick from the chilli pesto, but you can use a milder pesto if you prefer.

Can I add meat to this?
Sure—’nduja pesto is a great meaty option, or add cooked sausage to the filling.

Can I make it ahead?
Yes! Assemble the day before, refrigerate, and bake when you’re ready.

What should I serve with it?
A crisp green salad or garlic bread goes beautifully alongside this rich dish.

Try More Recipes:

• Jamie Oliver Aubergine Pasta Bake
• Jamie Oliver Baked Aubergine
• Jamie Oliver Burnt Aubergine Chilli
• Jamie Oliver Aubergine Breadcrumbs