Baked cannelloni

Ingredients

• 12dried cannelloni tubes
• 1 lpassata
• 2aubergines
• 200 gcooked ham
• 200 gfresh provola cheese
• 1egg
• 60 gGrana, grated
• to tastebutter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soften the onion

   Finely chop the onion and sauté it in a saucepan with 2 tablespoons of oil.

2. 2

   Start the sauce

   When the onion begins to colour, add the passata, a pinch of salt (or a vegetable stock cube), 1 teaspoon of sugar and a few basil leaves.

3. 3

   Simmer gently

   Cook the sauce over a low heat for 20 minutes.

4. 4

   Fry the aubergines

   Meanwhile, fry the aubergines and leave them to drain off excess oil. Prepare the filling.

5. 5

   Make the filling

   Cut the aubergines, cooked ham and plenty of provola into small pieces. Add a hard-boiled egg if you like.

6. 6

   Fill the tubes

   Stir a few spoonfuls of sauce into the filling, then fill the dried cannelloni tubes.

7. 7

   Arrange in the dish

   Spoon a little sauce over the base of an ovenproof dish and lay the cannelloni side by side.

8. 8

   Top the cannelloni

   Cover with more sauce, scatter over the Grana and dot with a few small pieces of butter.

9. 9

   Bake covered

   Cover the dish with aluminium foil and bake at 180°C for 20 minutes.

10. 10

    Brown the top

    Remove the foil and bake for a further 20 minutes.

What is baked cannelloni?

Cannelloni are pasta tubes filled with a savoury mixture, covered in sauce and baked. They are a familiar Italian first course, often made for a family meal or a special gathering.

This version pairs fried aubergine and cooked ham with fresh provola, then bakes the filled tubes in tomato sauce. The cheese melts into the filling while the Grana and butter help the top turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 35g protein, 90g carbs, 25g fat.

The cannelloni and tomato sauce provide most of the carbohydrates, while the provola, ham, Grana and butter contribute much of the fat and protein. Aubergine adds bulk, and a side of salad or vegetables makes a practical, fresh contrast.

Build a balanced tomato sauce

Aubergine: the recipe fries it before adding it to the filling, which gives it a tender texture and a richer flavour.

Tomato: the passata simmers for 20 minutes with onion, basil and seasoning. Keep it at a gentle heat so it thickens without catching on the pan.

Prepare the filling

Cut: chop the aubergine, ham and provola into small pieces so they can be mixed and portioned into the tubes more easily.

Moisten: a few spoonfuls of sauce help bring the filling together. Keep the mixture chunky rather than turning it into a paste.

Fill dried cannelloni carefully

Dried tubes: use a small spoon or piping bag to fill them, working from both ends if needed. Avoid forcing the filling in, as the pasta can crack.

Even portions: divide the filling between the 12 tubes so they cook at a similar rate. Arrange them in a single layer, close together but not stacked.

Look for a tender centre

Covered baking: the foil traps moisture while the pasta cooks in the sauce during the first 20 minutes at 180°C.

Uncovered finish: bake for another 20 minutes without foil. The top should be lightly browned and the pasta tender when pierced; if it is still firm, give it a little more time.

Serve it while warm

Let the dish stand briefly after baking so the sauce settles and the filled tubes are easier to lift out.

Serve with a crisp green salad or simply cooked vegetables to add freshness alongside the rich, cheesy filling.

Recipe notes & tips

• Drain the fried aubergine well so excess oil does not make the filling greasy.
• Let the tomato sauce simmer gently for the full 20 minutes to develop its flavour.
• Fill the dried tubes evenly and avoid packing them so tightly that they split.
• Spread sauce across the base of the dish before arranging the cannelloni to help prevent sticking.
• Keep the foil in place for the first 20 minutes, then remove it to brown the top.
• Allow the baked dish to rest briefly before serving.

Variations

• Add hard-boiled egg: chop it into the filling for a more substantial centre.
• Use another melting cheese: replace the provola with a similar mild cheese.
• Add fresh basil: tear extra leaves over the dish just before serving.
• Make the top cheesier: add a little more grated Grana before baking.
• Season the filling: add black pepper to taste for a sharper savoury note.

Common mistakes to avoid

• Wet aubergine: drain it after frying so excess oil does not weigh down the filling.
• Overfilled tubes: fill gently and leave the pasta intact rather than forcing in too much mixture.
• Dry oven dish: spoon sauce over the base before adding the cannelloni.
• Uncovered from the start: keep the foil on for the first 20 minutes so the pasta cooks in the sauce.
• Pale topping: remove the foil for the final 20 minutes to let the surface brown.
• Serving immediately: let the dish settle briefly so the filling stays inside the tubes when served.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an ovenproof dish, covered with foil, until hot throughout; add a little tomato sauce if the pasta seems dry.

Frequently asked questions