Aubergine cannelloni with spinach and ricotta

Aubergine cannelloni with spinach and ricotta, tomato passata and mozzarella: hearty, satisfying and with few carbs for a warm oven bake.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 310 kcal per serving
• Protein: 18 g
• Fat: 21 g
• Carbs: 9 g

Ingredients

• 150g leaf spinach (blanched & chopped)
• 1 large aubergine
• 1 jar (400ml) thick tomato passata
• 1 ball of firm mozzarella (grated)
• 250g ricotta cheese (full-fat)
• 1 garlic clove & 1 tsp oregano

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · grater

1. Wash the aubergine, slice it thinly lengthways and salt briefly. Blanch the spinach, squeeze it out well and chop finely.
2. Stir the ricotta with the spinach, finely chopped garlic and oregano. Season to taste with salt and pepper until the filling is well seasoned and creamy.
3. Fry the aubergine slices briefly on both sides in a frying pan with a little olive oil until soft and pliable. That way they roll up easily.
4. Spread a little tomato passata in a baking dish. Fill the aubergine slices with the spinach and ricotta mixture, roll them up and place them snugly side by side in the dish.
5. Spread the rest of the tomato passata over the top and sprinkle with grated mozzarella. Bake in the oven at 200 °C (180 °C fan) for 20–25 min until the cheese is golden brown and the sauce is gently bubbling.
6. Serve hot after a short rest so the filling and sauce can settle. A small green salad with olive oil goes well with it.

Good to know

This dish feels like proper comfort food without being heavy. Soft, well-seasoned and straight from the oven, just how you want it on a busy day.

Swaps

Ricotta (full-fat) → cottage cheese or skyr (more protein, a little tangier) Mozzarella → buffalo mozzarella or goat's cheese (often a stronger flavour) Tomato passata → unsweetened chopped tomatoes (more texture, often less processed) Aubergine → courgette slices cut lengthways (milder and more delicate)

Allergens

Contains dairy, so it's not always suitable for people with a milk protein allergy or, in some cases, lactose sensitivity; for children and in pregnancy it's generally fine if you use pasteurised ricotta and pasteurised mozzarella.

Frequently asked questions

Which nutrients are found especially in spinach?

Spinach mainly provides folate, vitamin K and carotenoids. It also contains smaller amounts of magnesium, potassium and plant-based (non-haem) iron.

Does everyone get on with aubergine?

Usually yes, especially when cooked. It contains fibre and relatively little sugar, but raw or undercooked it can taste bitter and may bother sensitive people.

What does tomato passata bring nutritionally?

Tomato passata contains vitamin C and lycopene, among other things – a red plant compound from the carotenoid group. Depending on the product, its acidity can vary, which can matter if you have a sensitive stomach.

How does ricotta compare with other cheeses?

Ricotta is often milder and softer than very mature cheese but still provides milk protein and calcium. How well it agrees with you depends on your individual tolerance of lactose and milk protein.

Why does mozzarella work so well in this dish?

Mozzarella brings protein, calcium and a juicy texture. Firm mozzarella usually releases less water when baked than very fresh varieties, so the sauce stays thicker.