Cannelloni

Cannelloni with Meat and Mushrooms: An Italian Delight at Home

When we think of dishes that bring us joy and comfort, cannelloni with meat and mushrooms is among the most cherished choices. This classic Italian dish, with ancient origins, has evolved over time and has been adapted in countless ways, becoming a favorite in many households. Whether it's for a special dinner or an everyday meal, cannelloni offers a perfect combination of flavors and textures. In this recipe, I will teach you step by step how to prepare this delicacy, so you can impress anyone who sits at your table.

Total preparation time: 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Number of servings: 4-6

Ingredients

For the cannelloni:
- 1 box of cannelloni pasta
- 800 g ground chicken (or other meat, to taste)
- 250 g mushrooms, diced
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 carrot, grated
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste

For the tomato sauce:
- 2 tablespoons olive oil
- 1 can of tomatoes in juice (or fresh chopped tomatoes)
- 1 small onion, chopped
- 1 clove of garlic, crushed
- 2 fresh basil leaves (or 1/2 teaspoon dried basil)
- Salt and pepper, to taste

For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 300 ml milk
- Salt, to taste
- A pinch of nutmeg
- 80 g grated cheese (or mozzarella for a different flavor)

Preparation

1. Preparing the filling

We start by preparing the meat and mushroom filling. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until translucent. It’s important not to let the onion brown too much, as we want to keep a sweet flavor.

Add the grated carrot and diced mushrooms. Sauté everything for 5-7 minutes, stirring occasionally, until the mushrooms release their water and become soft. Now it’s time to add the ground meat. Mix well and let it cook, stirring frequently, until the meat is well cooked and no longer pink.

Season the mixture with salt, pepper, thyme, and tomato paste. Cook for another 2-3 minutes to let the flavors combine harmoniously. Once the filling is ready, let it cool slightly.

2. Preparing the tomato sauce

In another pan, add the two tablespoons of olive oil and sauté the chopped onion and garlic, just like in the previous step. When the onion becomes soft, add the canned tomatoes, a little water, salt, pepper, and basil. Let the sauce simmer on low heat for 7-8 minutes, stirring occasionally. The sauce should be well thickened, and the flavors should be balanced.

3. Preparing the béchamel sauce

To prepare the béchamel sauce, melt the butter in a saucepan over low heat. Once the butter has melted, add the flour and whisk for 1-2 minutes until you obtain a smooth paste. It’s essential to stir constantly to avoid lumps. Gradually add the milk, continuing to stir to achieve a creamy sauce. Let the sauce simmer for 1 minute, stirring constantly until it thickens. Season with salt, a pinch of nutmeg, and let it cool.

4. Assembling the cannelloni

Now comes the fun part! Fill each cannelloni tube with the meat and mushroom mixture. You can use a small spoon or, for better precision, a piping bag with the tip cut off. Place the filled cannelloni in a baking dish that you have previously greased with a little tomato sauce on the bottom. After you have filled all the cannelloni, pour the remaining tomato sauce on top.

5. Finishing with béchamel sauce

After pouring the tomato sauce, add the béchamel sauce on top, ensuring it covers each cannelloni well. Grate cheese on top for a delicious topping and place the dish in the preheated oven at 180°C. Bake for 40 minutes or until the top is golden and crispy.

Serving

Once the cannelloni are ready, let them cool for a few minutes before cutting. They can be served with a fresh green salad or homemade bread to complete the meal. A glass of white wine or a lemonade aperitif would also be ideal accompaniments.

Tips and Variations

- If you want to add extra flavor, try adding olives or roasted peppers to the filling.
- You can replace the chicken with beef or pork, depending on your preferences.
- Instead of mushrooms, try adding spinach or ricotta cheese for a vegetarian option.
- If you prefer al dente pasta, you can fill them without boiling, but make sure to add enough sauce to help them cook during baking.

Nutritional Benefits

This cannelloni recipe is not only delicious but also nutritious. Chicken is an excellent source of lean protein, and mushrooms add fiber and antioxidants. Carrots contribute essential vitamins, while the tomato sauce provides lycopene, a powerful antioxidant. Additionally, the béchamel sauce, although delicious, should be consumed in moderation due to its higher calorie content from the butter and milk.

Frequently Asked Questions

Can I use whole grain cannelloni pasta?
Yes, whole grain pasta is an excellent choice for adding extra fiber and making the dish more filling.

How long can I keep leftover cannelloni?
Cannelloni can be kept in the refrigerator for 2-3 days. Reheat them in the oven or microwave before serving.

How can I make the recipe easier to prepare?
You can prepare the filling and sauces a day in advance, and the next day assemble and bake the cannelloni.

This cannelloni recipe with meat and mushrooms is not just a meal but a warm and flavorful experience. I invite you to try it and share the joyful moments it brings with your loved ones. Cooking is an art, and this recipe will help you become a master artist in the kitchen!

 Ingredients: -1 box of cannelloni pasta -800 g minced chicken (other types of meat can be used, I prefer chicken) -250 g mushrooms -1 onion -1 clove of garlic -1 carrot -salt, pepper, thyme -2 tablespoons tomato paste For the tomato sauce: -2 tablespoons olive oil -1 can of tomatoes in juice -1 small onion -1 garlic -2 basil leaves -salt, pepper For the béchamel sauce: -2 tablespoons butter -2 tablespoons flour -300 ml milk -salt, nutmeg + -80 g grated cheese

 Tags:  cannelloni with meat