Eggplant & Mushroom CannelloniBy Mable Tan • Oct 11th, 2011 • Category: What's Cooking
Hooray! I get to use my new swanky Svenskt Tenn place mat. I have been in love with Svenskt Tenn since I interviewed them for an article back in 2008. Everything is so marvelously stylish at Svenskt Tenn and, of course, as all brilliant things do, they come with a generous price tag. I have come to terms that quality and style are occasionally worth investing in. Gone are those uni days where only the cheapest are thrown into the basket. Yes, live beneath our means and have a practical budget but, once in a while, let’s spoil ourselves with a little beauty. Aren’t we worth that? Of course, we are!
This is my first attempt at making cannelloni, which means it was a little fiddly to stuff. At first, I’d used a disposable piping bag and that was… just ridiculously messy. So I resorted to using a small teaspoon and some gentle prodding with a finger and that worked pretty well. The recipe is really easy and I reckon you can also use the same ricotta stuffing for a vegetarian lasagna. I bet it’ll taste just as yum.
I was going to make my own ricotta after spying a recipe in this month’s Donna Hay but I wasn’t feeling particularly ambitious today. That’s for next time! On my to-cook list is pumpkin and ricotta ravioli so perhaps, I shall attempt it then.
Eggplant & Mushroom Cannelloni ( serves 6-8 )
- 1 medium-sized eggplant, cut into small cubes
- 6 – 7 Swiss Brown mushrooms, cut into small cubes
- 200g baby spinach leaves, rinsed
- 350g low-fat ricotta
- 1 egg
- ½ tsp ground nutmeg
- 600g pasta sauce
- 1 cup grated cheddar cheese
- 1 tbsp olive oil
- 50g butter, cubed
- 200g instant oven-ready cannelloni tubes
- salt and ground black pepper to taste
- Heat up the olive oil in a non-stick pan. Add eggplant, mushrooms and butter. Cook for 4 – 5 minutes over medium heat or until eggplant and mushrooms are fairly soft.
- Add spinach and ground nutmeg, then season with salt and pepper. Cook until spinach leaves have wilted. Set aside to cool.
- In a big mixing bowl, combine eggplant-mushroom mixture with ricotta and egg. Crumble the ricotta with your fingers.
- Using a small teaspoon, slowly fill the cannelloni tubes. Make sure the whole tube is filled with ricotta mix.
- In a pan, heat the pasta sauce (Alternatively, you can use canned tomatoes. Purée the tomatoes, add fresh basil and season well with salt and pepper) until boiling. Remove from heat.
- Preheat the oven at 200°C. Ladle half the sauce in a dish and then place a layer of the filled cannelloni tubes. Pour the remaining sauce over the cannelloni and sprinkle grated cheese. Bake for 30 – 35 minutes or until the pasta is cooked.