Thursday, 5 August 2010

Spinach and ricotta cannelloni with aubergine sauce (3 colours)


Although this was from a slow cooker recipe book I'll probably just bake it in the oven next time. Not sure how long for though.

Ingredients
Olive oil - 2 tbsp
Aubergine - 1 large, cut into 2 inch cubes
Cannelloni shells - 9
Ricotta cheese - 250 g
Baby leaf spinach - 50 g, shredded
Egg - 1, beaten
Tomato passata - 400g

Methods
1) Fry the aubergine in the olive oil, in batches if necessary, until golden brown.
2) Add the tomato passata to the aubergine and bring to the boil. Set aside.
3) Meanwhile, mix together the spinach and ricotta in a bowl. Add the egg and stir well.
4) Using your fingers push the spinach mixture into the pasta shells. Place the shells in a slow cooker, layering if necessary.
5) Pour over the tomato and aubergine mix and cook on high for 4 hours. Serves 3.

2 comments:

  1. What would you suggest in place of aubergine. I notice it often appears in your recipes but it contains tyramine and is a migraine trigger?

    ReplyDelete
  2. To be honest I think that this recipe would be fine without the aubergine. Most of the aubergine pieces ended up on one side of my plate and so I ate 2 of the pasta tubes without any aubergine at all. It definitely provides an extra flavour, but it isn't at all necessary.

    In recipes in general I'm not sure what to substitute for aubergine, but will have a think.

    ReplyDelete