We love cannelloni in our family! Whatever the filling, we always look forward to them with great anticipation. In these cannelloni with creamy eggplant filling, the smooth béchamel doesn’t cover the cannelloni as it usually does. Instead, it becomes part of the filling, together with the eggplant, cheese, and walnuts, giving it a wonderfully creamy texture. The sweetness of the eggplant beautifully balances the saltiness of the cheese, while the walnuts add their distinctive flavor and a pleasant contrast in texture. A different kind of baked pasta dish, rich and satisfying!

🛒Ingredients

• 🍝 1 package cannelloni (250 g / 9 oz)

For the béchamel

• 🥛 500 g (2 cups) milk
• 🧈 50 g (1.8 oz) butter
• 🌾 50 g (1.8 oz) all-purpose flour
• 🧂 Salt and pepper
• 🌰 1/2 tsp cinnamon or nutmeg

For the filling

• 🍆 2 medium eggplants
• 🌰 50 g (1.8 oz) walnuts, finely chopped
• 🧀 150 g (5.3 oz) grated Regato or any semi-hard cheese of your choice
• 🍅 1 cup tomato sauce
• 🧂 Salt and pepper
• 🌿 Oregano, optional

Also

• 🌽 Corn oil for frying, or another oil of your choice
• 🧀 A little grated Kefalotyri cheese, for serving or any semi-hard cheese of your choice

👩‍🍳Instructions

For the béchamel

Melt the butter in a small saucepan. Add all the flour at once and cook over medium heat, stirring constantly, for about 5 minutes.

Gradually add the milk, a little at a time, stirring continuously. Wait until each addition has been incorporated before adding more, and continue in the same way until you have used all the milk.

Add salt, pepper, and the cinnamon or nutmeg. Continue stirring until bubbles begin to appear on the surface. Remove the béchamel from the heat and set it aside to cool.

For the filling

Peel the eggplants and cut them into small cubes. Heat the oil and fry the eggplant until lightly browned. Transfer to paper towels to absorb the excess oil.

Once the béchamel has cooled, mix it with the eggplant, walnuts, and half of the grated cheese. Season with salt and pepper.

Season the tomato sauce with a little salt, pepper, and oregano and stir to combine. Butter a baking dish and spread half of the tomato sauce over the bottom. Fill the cannelloni using a teaspoon or, for a quicker and easier method, a piping bag.

Arrange the filled cannelloni in the baking dish. Spread the remaining tomato sauce over the top and cover the dish with aluminum foil.

Bake in a preheated oven at 180°C / 350°F, using conventional heat, for 25 minutes.

Remove from the oven, take off the aluminum foil, and sprinkle with the remaining grated cheese. Return to the oven and bake until the cheese has melted and is nicely golden.

🔸If you love stuffed pasta, try our paccheri rigati, the little cannelloni filled with ragù. And if you love the combination of pasta and eggplant, don’t miss our ragù pasta with caramelized eggplant.