Usuba
Cannelloni with Meat and Mushrooms
Pasta stuffed with a meat filling of mushrooms and tomatoes, baked in a creamy béchamel sauce. Parmesan adds piquancy to the dish, and the time spent resting in the oven allows the ingredients to fully reveal their flavor.
- Total
- 60 min
- Standard serving
- 727 g
Ingredients
Total 12
Instructions
- 1
Step 1
Finely chop the onion.
- 2
Step 2
Wash the tomatoes and pass them through a meat grinder or blend them in a blender.
- 3
Step 3
Slice the mushrooms thinly.
- 4
Step 4
Heat the vegetable oil in a pan and fry the chopped onion until soft.
- 5
Step 5
Add mushrooms and fry for 5 minutes.
- 6
Step 6
Put the ground meat in the pan, salt it, add pepper and fry, stirring, until cooked through.
- 7
Step 7
5–7 minutes before the dish is ready, add the chopped tomatoes, stir and simmer until the liquid evaporates and the mixture thickens.
- 8
Step 8
Let the filling cool, add grated cheese (using a coarse grater) and mix well.
- 9
Step 9
Melt the butter, add the flour, then add the heated milk and prepare the béchamel sauce, stirring constantly until thickened.
- 10
Step 10
Grease the baking dish with butter.
- 11
Step 11
Fill the cannelloni with meat filling and arrange in the prepared baking dish.
- 12
Step 12
Pour béchamel sauce over the cannelloni, cover with a lid or foil, and bake at 160–180 °C for 35–40 minutes. After turning off the oven, leave the dish in it for 15–20 minutes.
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