A rich and comforting baked pasta dish, this eggplant cream cannelloni brings together tender roasted vegetables, creamy cheeses, and a smooth tomato sauce. It’s the kind of meal that feels both rustic and indulgent, perfect for a cozy family lunch or a special dinner where you want something deeply satisfying yet simple to prepare.
Why You’ll Love This Recipe
This recipe delivers a beautiful balance of flavors and textures. The roasted eggplant becomes soft and slightly sweet, blending seamlessly with creamy mozzarella and smoky scamorza. The addition of soaked bread gives the filling a delicate, fluffy consistency, while the Parmigiano Reggiano adds depth and a savory finish.
You’ll also appreciate how versatile and make-ahead friendly this dish is. You can prepare the filling in advance and assemble everything just before baking. The final result is a bubbling, golden tray of cannelloni that feels like classic Italian comfort food at its finest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
18 fresh pasta sheets for cannelloni
3 medium eggplants
140 g fresh mozzarella, finely chopped and well drained
140 g smoked scamorza cheese, finely chopped
80 g stale bread, soaked in water and squeezed dry
1 large egg
60 g grated Parmigiano Reggiano
8 fresh basil leaves, chopped
salt, to taste
black pepper, to taste
extra virgin olive oil, as needed
720 ml tomato passata
For topping
extra mozzarella, as needed
extra grated Parmigiano Reggiano, as needed
a few spoonfuls tomato sauce
Directions
Start by preheating your oven to 200°C (400°F). Slice the eggplants in half lengthwise, brush them lightly with olive oil, and season with a pinch of salt. Place them on a baking tray and roast for about 30 minutes, or until the flesh is soft and tender.
While the eggplants are roasting, prepare the tomato sauce. In a saucepan, heat a small amount of olive oil over medium heat. Add the tomato passata, season with salt, and let it simmer gently for around 15 minutes. The sauce should become smooth and slightly thickened but still pourable.
Once the eggplants are done, allow them to cool slightly. Scoop out the flesh and mash it using a fork or potato ricer until smooth and creamy. Transfer the mashed eggplant to a bowl.
Add the soaked and squeezed bread to the eggplant mixture. To ensure the filling is not too wet, transfer this mixture to a skillet and cook over medium heat for a few minutes, stirring occasionally, until excess moisture evaporates.
Return the mixture to a bowl and add the chopped mozzarella, smoked scamorza, egg, grated Parmigiano Reggiano, chopped basil, salt, and black pepper. Mix thoroughly until everything is evenly combined.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Take each pasta sheet, add a portion of the filling along one side, and roll it up to form cannelloni. Place each roll seam-side down in the dish.
Once all the cannelloni are assembled, cover them with the remaining tomato sauce. Sprinkle extra mozzarella and Parmigiano Reggiano over the top, and add a few spoonfuls of tomato sauce for extra moisture.
Cover the dish with foil and bake at 190°C (375°F) for 35 minutes. Then remove the foil and bake for an additional 5 minutes, or until the top is golden and bubbling.
Servings and timing
This recipe serves 4 people generously.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: approximately 1 hour 10 minutes
Variations
You can customize this dish in several ways to suit your taste. For a stronger flavor, replace smoked scamorza with another semi-smoked cheese. If you prefer a lighter version, reduce the cheese slightly and add more herbs such as parsley or oregano.
For added texture, you can mix in finely chopped sautéed mushrooms or spinach with the eggplant filling. If fresh pasta sheets are unavailable, dried cannelloni tubes can be used; just ensure there is enough sauce to allow them to cook properly in the oven.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cannelloni in an oven-safe dish, cover with foil, and warm at 180°C until heated through.
You can also freeze the assembled but unbaked dish. When ready to cook, bake directly from frozen, adding extra time as needed to ensure it is fully heated and cooked.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the cannelloni a day in advance and keep it refrigerated until ready to bake.
How do I prevent the filling from becoming watery?
Make sure to drain the mozzarella well and cook the eggplant mixture briefly to remove excess moisture.
Can I use dried cannelloni tubes?
Yes, just ensure there is enough sauce to fully cover them so they soften during baking.
What can I substitute for scamorza cheese?
You can use provolone or another semi-soft cheese with a mild smoky flavor.
Is it necessary to roast the eggplant?
Roasting enhances flavor and removes excess moisture, so it is highly recommended.
Can I make this recipe vegetarian?
It is already vegetarian as written.
What type of baking dish should I use?
A medium-sized ceramic or glass baking dish works best for even cooking.
Can I add meat to this recipe?
Yes, you can mix in cooked minced beef or chicken if you want a heartier version.
How do I know when it’s done?
The top should be golden and bubbling, and the pasta tender when pierced with a fork.
Can I use store-bought tomato sauce?
Yes, but choose a high-quality, smooth sauce for the best flavor.
Conclusion
Eggplant cream cannelloni is a dish that brings warmth and comfort to the table with every bite. The creamy filling, rich tomato sauce, and golden cheesy topping create a perfect harmony of flavors. Whether you’re preparing it for a family gathering or a quiet meal at home, this recipe offers a satisfying and memorable experience that showcases the beauty of simple, well-balanced ingredients.
