Description
I love pasta which can be stuffed with different fillings, because it is an endless space for imagination. This time in a regular tube with ground meat I added the eggplant and sprinkled them on top of the mozzarella. Thus the unusual combination of tangy toppings and the delicate cheese.
Ingredients
-
Cannelloni
10 шт
-
Eggplant
100 г
-
Mushrooms
100 г
-
Onion
1 шт
-
Garlic
2 зуб.
-
Tomatoes in own juice
1 бан.
-
Mozzarella
100 г
-
Olive oil
1 ст. л.
-
Dry white wine
100 мл
Cooking
Onion and garlic finely chop and fry in olive oil. Add the mushrooms and eggplant (I have frozen, so any treatment they do not need).
Add the sauteed vegetables to the stuffing and part of the tomatoes. Slightly put out.
Cannelloni, pre-boiled until soft, fill with filling and put in a baking dish. Prepare a tomato sauce: tomatoes grind in a blender with the garlic cloves, saute for 5 minutes, then add the wine and cook the sauce for another 5 minutes. Pour our pasta with tomato sauce and sprinkle with mozzarella. Bake in the oven at 180 degrees for 15 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.