Cannelloni with Meat and Mushrooms

Name: Cannelloni with Meat and Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Ingredients: 100 g of All Purpose Flour; 1 Eggs; 200 g of Ground Beef; 150 g of Button Mushrooms; 3 tablespoons of Bechamel Sauce; 2 tablespoons of Parmesan Cheese; 1 Eggs; Mezza of Onion; Table Salt; Black Pepper; Mezza of Onion; 50 g of Smoked Pancetta; Mezza of Carrots; Mezza stalk of Celery; Tomato Sauce; Table Salt; Bechamel Sauce; Parmesan Cheese

Cannelloni with Meat and Mushrooms are a flavorful first course with a fall taste, perfect to impress friends at dinner or for a family lunch.

Recipe Cannelloni with Meat and Mushrooms

Difficulty Medium
Preparation 30 minutes
Cooking 1 hour
Servings for 2 people

Cannelloni with Meat and Mushrooms are a wonderfully tasty first course that needs no introduction: born as a variation on classic Cannelloni, they are a version with a fall flavor that will win you over from the very first bite. Filled with button mushrooms and ground meat, these cannelloni are enriched with a pancetta tomato sauce and the essential béchamel.

These Cannelloni Filled with Ground Meat and Button Mushrooms are a perfect first course to impress friends at dinner, but also for a lunch with the whole family. Especially suited as a one-dish meal for Sunday lunch, they are also great served at holiday lunches.

If you love cannelloni recipes, don’t miss Mushroom Cannelloni, Umbrian-Style Meat-Filled Cannelloni and Amalfi-Style Cannelloni. And now, here is the recipe for Cannelloni with Meat and Mushrooms.

Ingredients for 2 people

For the Cannelloni:
100 g of All Purpose Flour
1 Eggs
For the Filling:
200 g of Ground Beef
150 g of Button Mushrooms
3 tablespoons of Bechamel Sauce
2 tablespoons of Parmesan Cheese grated
1 Eggs
1/2 of Onion
Table Salt to taste
Black Pepper to taste
For the Sauce:
1/2 of Onion
50 g of Smoked Pancetta
1/2 of Carrots
1/2 stalk of Celery
Tomato Sauce to taste
Table Salt to taste
To Garnish:
Bechamel Sauce to taste
Parmesan Cheese grated to taste

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Method

To make the Cannelloni with Meat and Mushrooms, start with the pasta dough for the cannelloni. Mound the flour into a well, crack the egg into the center and knead until you get a smooth dough. Shape it into a ball and let it rest for about 30 minutes.
Meanwhile, move on to the sauce. Wash, trim and finely chop the onion, carrot and celery. Sauté them in a large skillet with a drizzle of extra virgin olive oil.
Add the pancetta and brown it. Then add the Tomato Passata, pour in a glass of water, season with salt, add a sprinkle of pepper and keep cooking for another 30-40 minutes.
Now make the filling. First of all, clean the mushrooms, then cut them into thin slices. Finely chop the onion and sauté it in a large skillet with a drizzle of extra virgin olive oil.
Add the ground meat and break it up with a wooden spoon. Add the mushrooms as well, season with salt, add a sprinkle of pepper and keep cooking until the meat is fully cooked.
Transfer the contents of the skillet to a food processor together with the Béchamel, the grated Parmigiano and the egg. Process until you get a smooth, perfectly even mixture.
Take the cannelloni dough and roll it out into a thin sheet. Cut it into rectangles, cook them for a couple of minutes in boiling water and then let them dry on a clean kitchen towel.
When dry, place a heaping spoonful of filling along the long side of each sheet, then roll the pasta up on itself to form the cannellone. Continue until all the pasta is filled.
Take a baking dish, spread a layer of sauce over the bottom and arrange the cannelloni side by side. Cover with the remaining sauce, then with the béchamel, and finally sprinkle with the grated Parmigiano.
Bake in an oven preheated to 200 °C (400 °F) for about 30 minutes, then take out of the oven and let rest for about 5 minutes. After this time, the Cannelloni with Meat and Mushrooms are ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can replace the sauce with classic Meat Ragù or with Sausage Ragù.

Tips

To cut down the time needed for this dish, you can simply use store-bought cannelloni.

Storage

Leftover Cannelloni with Meat and Mushrooms keep in the fridge in an airtight container. If you used only fresh ingredients, you can also freeze them before baking.