• 4servings
  • 60minutes
  • 624calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion, peeled and chopped

  2. 1 clove garlic, peeled and crushed

  3. 1 aubergine, trimmed and diced

  4. 400g can chopped tomatoes

  5. Salt and freshly ground black pepper

  6. Pinch of sugar

  7. 12 cannelloni tubes

  8. 500g pot ready-made Four Cheese Sauce

  9. 125g pack mozzarella cheese, drained and grated

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 6 or 200°C. Heat the oil in a frying pan and fry the onion for a few mins. Add the garlic and aubergine, and cook for 5 mins, then add the tomatoes with seasoning and the sugar. Simmer for 4-5 mins, until the aubergine has softened.

  2. Spoon a generous amount of the aubergine mixture into the cannelloni tubes and put in an ovenproof dish, spooning any left-over mixture into the dish.

  3. Pour the cheese sauce over, sprinkle with the grated mozzarella and arrange the basil leaves on top. Bake for 30 mins until the cannelloni is tender.


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