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Cannelloni With Tomato Eggplant Sauce

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Cannelloni With Tomato Eggplant Sauce

Ingredients

  • 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes
  • 2 tbsp (25 ml) olive oil
  • 2 cloves garlic, minced
  • ¼ tsp (1 ml) freshly ground black pepper
  • 3 cups (750 ml) tomato sauce
  • 2 cups (500 ml) ricotta cheese
  • ½ cup (125 ml) freshly grated parmesan cheese
  • 1½ cups (375 ml) chopped baby spinach
  • 1 tsp (5 ml) freshly grated nutmeg
  • 1 egg, beaten
  • ¼ tsp (1 ml) salt
  • ¼ tsp (1 ml) freshly ground black pepper
  • 24 oven ready cannelloni shells
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Published 2014-09-09 14:15:00 (2 years ago).

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