This Sorrento-style cannelloni recipe is Italian comfort food at its best, with roasted peppers and eggplant nestled against gooey mozzarella and baked in a bed of Pasta Jay's Tomato Basil Sauce. This recipe is inspired by the book Naples and the Amalfi Coast by The Silver Spoon.
- 1 small eggplant, diced
- 1 cup mozzarella,
- 2 red peppers
- 2 tbsp butter, cubed
- 1/4 cup Parmesan or Pecorino, grated, plus more for serving
- 2 cups Pasta Jay's Tomato Basil Sauce
- 12 Cannelloni shells
- 1/2 cup basil leaves, roughly chopped, plus more for serving
- oil, for drizzling
- black pepper
How To Make
STEP 1: Preheat the oven to 400° F. Place diced eggplant on a paper towel lined baking sheet and sprinkle with salt. Using a second baking sheet and weights or heavy pan, press the eggplant to remove excess moisture, allow to eggplant to be weighed down for at least 1 hour.
STEP 2: While eggplant rests, roast the peppers for 30 minutes, turning them halfway through. Remove from the oven and let cool. Once the peppers are cool enough to handle, peel and deseed them. Dice and allow to drain on paper towels.
STEP 3: In a medium bowl, toss eggplant with olive oil. Place on baking sheet and bake until slightly golden, and soft. After eggplant has cooked toss it in a small bowl with mozzarella, parmesan, peppers, and eggplant.
STEP 4: Grease a baking dish that will hold 12 cannelloni snugly. Fill each cannelloni with the eggplant mixture, and neatly arrange in the baking dish. Cover the cannelloni with Pasta Jay's Tomato Basil Sauce and cubed butter, bake for 20 minutes.
STEP 5: Remove from the oven and allow to stand for 5–10 minutes. Top with parmesan and basil, and serve. Enjoy!