Canneloni ricotta, mozzarella, eggplant and meat

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Canneloni ricotta, mozzarella, eggplant and meat

Canneloni ricotta, mozzarella, eggplant and meat

Number of people

250 g of canneloni

250 g ground meat

200 g ricotta cheese

1 eggplant or a few slices of frozen grilled eggplant

125 g mozzarella (1 or 2 balls)

20 cl of tomato sauce

Fresh basil



70 g grated cheese

30 g flour

30 g butter

40 cl of milk

Grated nutmeg

Preparation: 30 min
Cooking time: 45 min
Step 1
Precook the cannelloni for about 2 minutes. You can also take lasagna sheets and roll them up and cut in half like makis.
Step 2
Stuffing: brown the minced meat.
Step 3
Prepare the grilled eggplant (or take slices of frozen grilled eggplant):
Step 4
- cut the aubergine lengthwise into thin slices
Step 5
- Use a knife to check the flesh and then, with a brush, spread a little olive oil. Salt.
Step 6
- grill or fry for 5 minutes
Step 7
Put in a container and mix well: the meat, ricotta cheese, mozzarella cut into small pieces, basil. Season with salt and pepper (you can even add a little Tabasco).
Step 8
Sauté the tomato sauce for a few minutes over low heat with a little basil.
Step 9
Prepare the béchamel sauce:
Step 10
Melt the butter in a saucepan. Add the flour, and stir with a spoon without letting it brown. The flour just needs to thicken.
Step 11
Pour in the milk gradually, stirring constantly, until the sauce thickens. Season with salt, pepper and grated nutmeg.
Step 12
Preheat the oven to 180°C (thermostat 6).
Step 13
Stuff the cannelloni with the prepared stuffing and half a slice of aubergine grilled by cannelloni. Place them in an ovenproof dish. Drizzle with béchamel sauce, tomato sauce/basil and finally grated emmental cheese.
Step 14
Cover with aluminum.
Step 15
Put in the oven for about 30 minutes. Remove the aluminium and put it back in the oven for 10 minutes to brown the grated cheese.
I add my grain of salt

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