Squash and eggplant cannelloni

SQUASH AND EGGPLANT CANNELLONI

Portions : 4 - Preparation time : 15 minutes - Cooking time : 55 minutes

Ingredients

• 750 ml (3 cups) squash, cubed
• 1 large eggplant, cubed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 5 ml (1 tsp.) herbes de Provence blend
• 120 ml (8 tbsp.) olive oil
• 500 ml (2 cups) ricotta cheese
• 125 ml (1/2 cup) grated Parmesan cheese
• 20 cannelloni tubes
• 500 ml (2 cups) tomato sauce
• 125 ml (1/2 cup) 35% cream
• 500 ml (2 cups) cheese, grated
• 250 ml (1 cup) cherry tomatoes, halved
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine squash, eggplant, onion, garlic, herbes de Provence, olive oil, salt and pepper.
3. On an ovenproof baking sheet lined with a silicone mat, spread the vegetable mixture and bake for 25 minutes.
4. Allow to cool.
5. In a bowl, combine vegetables, ricotta and Parmesan. Check seasoning.
6. Using a pastry bag or spoon, fill cannelloni tubes with prepared mixture.
7. Arrange the tubes in a gratin dish.
8. In a bowl, combine the tomato sauce and 35% cream.
9. Cover tubes with prepared sauce, sprinkle with grated cheese, cherry tomatoes and bake for 30 minutes.