Posted on June 22, 2017
This Easy Aubergine Beef Cannelloni is a full on wrap-me-in-a-blanket-I’m-cold, kinda meal! Weekend in the snow capped mountains kinda stuff. But also…for those of us who are a little wimpish about the cold (like moi), it’s totally ok to enjoy this meal when it’s 18° and you just got back from a walk on the beach, and your feet are a little chilly. Totally OK.
When the weather’s not on your side, you know what can turn it all around…turn that not so great day into a real winner? It’s this Easy Aubergine Beef Cannelloni.
Knowing that you’re having Cannelloni for supper can right all kinds of wrong!!
Downright DELICIOUS is what it is. It is winter after all, regardless of the temps.
Just LOOK at that cheesy goodness! Doesn’t it look amazing. YUUUUM, so yum.
You should also try my Brinjal Mushroom & Mozzarella Lasagne, my Chicken Pasta with Herby Avocado Pesto Sauce, my Baked Baby Potato & Caramelised Onion Omelette and my Green Goddess Pesto Pasta Salad.
This Easy Aubergine Beef Cannelloni is really packed with aubergine, tomato and onions, with a generous amount of garlic…So it’s certainly holding its own in the veggie department. Not to mention packing a punch when it comes to FLAVOUR! The combination of the pasta, mince and cheese is something to behold. Topped with a scattering of fresh chopped herbs – it’s hard to beat.
Perhaps best of all, it’s really EASY TO MAKE.
I like to prepare the mince on the weekend and store it in the freezer. Then during the week all I have to do is assemble the dish, cover with cheese, bake, and enjoy!! It’s also a great dish to enjoy with friends or family over the weekend, and if you have the time, you can prepare the whole dish, bake, and dig in!
Although this dish takes a little longer than most of my quick and easy recipes, it’s really SO worth it when you sink your fork into the cheesy, meaty pasta – a little crispy on the edges, soft and saucy in the middle. Pops of chopped herbs bringing some freshness, and loads of veggies to round out the flavours and fill up your hungry belly.
It’ll warm you up from the inside out!! Indeedy it will.
Another thing that is handy about this recipe is that it makes enough for 8 people. SO if you’re a smaller family, you’ll have enough mince for two meals. You can assemble the dish using half of the mince and cannelloni, keeping the other half of the mince in the freezer for another day. Just remember to halve the cheese as well, or it will be SUPER CHEESY. But maybe that’s not such a bad thing? No judgement here.
I for one can’t believe that it’s Friday already tomorrow. How did that happen? 5 minutes ago it was Monday. I’m not complaining though, Fridays are always welcomed with open arms.
When you try this Easy Aubergine Beef Cannelloni recipe out, let me know what you think in the comments!
- FOR THE MINCE:
- 2 large aubergines
- 2 tbsp olive oil
- 2 brown onions finely chopped
- 3 garlic cloves finely chopped
- 0.4 kg fat free beef mince
- 2 x 400g tins whole peeled tomatoes
- 1/2 cup water
- Salt & pepper to taste
- FOR THE CANNELLONI:
- 500 g cannelloni
- 2 cups cheddar cheese grated
- Generous handful fresh parsley chopped
- Few fresh basil leaves chopped
TO MAKE THE MINCE:
Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin (it should come away easily, if not just scoop out the insides with a spoon) and dice into small pieces - they need to fit into the cannelloni tubes.
In a large frying pan, fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Now add the tins of tomato, water, aubergine and salt and pepper. Turn the heat down so the mince is simmering and cook for about 20 minutes until the sauce reduces and thickens.
Preheat oven to 180°C.
Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
Top with the chopped parsley and basil and serve.