Cannelloni with Oyster Mushrooms and Ricotta
Pasta and Pizza • European
Description
The specified ingredients are enough for 7–8 cannelloni.
Ingredients
- Ricotta cheese 10 oz
- Oyster Mushrooms 10 oz
- Onion 0 oz
- Olive Oil 2 tablespoons
- Conchiglie Pasta 8 pieces
- Parmesan Cheese 5 oz
- Salt to taste
- Ground Nutmeg to taste
- Wheat Flour 2 tablespoons
- Butter 0 oz
- Milk 3 cups
Step-by-Step Guide
Step 1
For the filling: chop the onion and mushrooms, then sauté in olive oil for 10 minutes over medium heat.
Step 2
In a bowl, mix the ricotta, mushrooms with onion, and half of the grated parmesan. The filling is ready.
Step 3
For the béchamel sauce: melt the butter in a pan. Add the flour to the butter and sauté, stirring, for 1 minute. Pour the hot milk into the pan with the flour and butter and mix well. Cook until moderately thickened. At the end, add ground nutmeg to taste.
Step 4
Pour half of the béchamel sauce into the bottom of the baking dish.
Step 5
Stuff the dry cannelloni with the filling (I used Barilla, honestly I stuffed them with my fingers. A teaspoon is not very convenient).
Step 6
Place the cannelloni in the dish. Pour the remaining sauce on top and sprinkle with parmesan. Bake in a preheated oven at 355°F for 35 minutes.
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