Chicken, Mushroom and Eggplant Cannelloni (Tre Sapori)

    Chicken, Mushroom and Eggplant Cannelloni (Tre Sapori)

    Recipe Picture:Chicken, Mushroom and Eggplant Cannelloni (Tre Sapori)
    2

    Chicken, Mushroom and Eggplant Cannelloni (Tre Sapori)

    (11)
    2hours


    10 people made this

    Make your own cannelloni by wrapping chicken mince, portobello mushrooms and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella white sauce and baked in the oven until golden. A total winner, your family will love it!

    Ingredients
    Serves: 6 

    • 65g butter
    • 1/4 cup (30g) plain flour
    • 2 cups (500ml) milk
    • 340g grated mozzarella cheese
    • 1/2 cup chopped continental flat leaf parsley
    • 2 egg yolks
    • Filling
    • 2 tablespoons olive oil
    • 2 leeks, finely chopped
    • 2 teaspoons minced garlic
    • 1/2 cup (125ml) white wine
    • 1 large eggplant, finely chopped
    • 2 portobello mushrooms, chopped
    • 500g chicken mince
    • 2 teaspoons minced fresh rosemary
    • 4 teaspoons Italian seasoning
    • 1 pinch salt and pepper to taste
    • 450g fresh pasta sheets, cut into 4 inch squares
    • 1 cup (115g) freshly grated Parmesan cheese

    Directions
    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Melt butter in a saucepan over medium heat. Stir in flour and cook until the flour turns from white to a pale beige colour, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
    2. Heat olive oil in a large frypan over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms and chicken mince in a medium bowl. Season with rosemary, Italian seasoning, salt and pepper; mix until evenly blended and set aside.
    3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
    4. Preheat oven to 180 degrees C.
    5. Spread about 1 cup of the white sauce in the bottom of a 23x33 cm glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce over the top, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
    6. Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 75 degrees C.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (9)

    by
    16

    this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings.  -  19 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    8

    Using beef will add more flavor and for those who are not big eggplant fans...cut it in half. I also like big flavors, so if you are not one of those people, decrease the rosemary a bit. Glad so many like it. Thanks ~M  -  29 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    8

    This turned out really fantastic! My just husband loved it. The only thing I changed was I omitted the leeks (because I forgot to buy them), used regular mushrooms instead of portabellos, and doubled the sauce. Will make again.  -  16 Aug 2008  (Review from Allrecipes USA and Canada)

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