Description
This baked salmon and aubergine cannelloni recipe combines tender salmon fillets wrapped in fresh lasagne sheets with a rich mascarpone and pesto filling. Layered with a savory tomato and aubergine sauce, wilted spinach, and topped with grated Parmesan, this comforting Italian-inspired dish is baked to bubbling perfection and garnished with fresh basil leaves.
Ingredients
Scale
For the Sauce and Vegetables
- 2 tbsp olive oil
- 2 onions, halved and sliced
- 2 aubergines, sliced and diced
- 1kg carton passata
- 200ml dry white wine
- 3 tbsp capers
- 1 tbsp caster sugar
- 1 tsp salt
- Black pepper, to taste
For the Mascarpone Mixture
- 500g tub mascarpone (divided: 250g for the mix, remainder for spreading)
- 300ml milk
- 145g tub fresh pesto
- 3 eggs, beaten
For the Cannelloni
- 6 salmon fillets, skinned (each halved to 12 pieces)
- 12 sheets fresh lasagne
- 2 x 400g bags spinach
For Topping and Garnish
- 50g Parmesan, grated
- Basil leaves, to serve
Instructions
- Prepare the Sauce: Heat olive oil in a large pan over medium heat. Fry the sliced onions for 10 minutes until they start to turn golden. Stir in the diced aubergines and fry for an additional 5 minutes to soften them.
- Simmer the Tomato Sauce: Pour in the passata and white wine, then stir in the capers, caster sugar, salt, and black pepper. Cover the pan and cook the sauce gently for 20 minutes to meld the flavors.
- Make the Mascarpone Mixture: In a bowl, combine 250g mascarpone with milk, fresh pesto, and beaten eggs. Beat the mixture until smooth and set aside.
- Prepare the Salmon Parcels: Halve each salmon fillet lengthwise to make two long pieces (12 pieces total). Spread 1 tablespoon of the remaining mascarpone over each sheet of fresh lasagne. Place a piece of salmon on each sheet, season with salt and pepper, then roll up carefully to form parcels.
- Wilt and Drain Spinach: Wash the spinach thoroughly and wilt it in a large pan without oil. Once wilted, squeeze out as much liquid as possible to prevent excess moisture in the bake.
- Assemble the Dish: Spread the drained spinach evenly over the base of a large lasagne dish or roasting tin (approx. 27 x 35 cm). Arrange the salmon and pasta parcels on top of the spinach layer. Pour the tomato and aubergine sauce evenly over them, followed by the mascarpone and pesto mixture on top.
- Freeze Option: If freezing, cover the surface of the assembled dish with cling film, then wrap tightly with cling film and foil. Defrost overnight in the refrigerator before cooking.
- Bake: Preheat the oven to 190°C (170°C fan)/gas mark 5. Scatter the grated Parmesan over the mascarpone layer. Bake the dish for 40 minutes until bubbling and golden.
- Rest and Serve: Allow the baked cannelloni to settle for 5-10 minutes after removing from the oven. Serve garnished with fresh basil leaves.
Notes
- Ensure to squeeze out as much liquid as possible from the wilted spinach to avoid a watery bake.
- Fresh lasagne sheets are used instead of dry pasta sheets for easier rolling and better texture.
- This recipe can be prepared ahead and frozen before baking for convenience.
- Adjust seasoning of salt and pepper to taste, especially in the mascarpone and salmon layers.
- Allow the dish to rest after baking for easier slicing and better flavor distribution.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked salmon cannelloni, aubergine cannelloni, salmon pasta bake, Italian salmon recipe, mascarpone pesto pasta
