Chestnut Mushroom Cannelloni with Cheese Sauce Recipe
Mushroom cannelloni pasta bake features tender pasta filled with caramelized mushrooms, garlic, cream cheese, and parmesan, all smothered in a rich rosemary and cheese sauce. Serve this flavorful vegetarian dish alongside a fresh tomato and green salad for a perfect meal.
Ingredients
Pasta
- black pepper (to taste)
- 125 grams cannelloni pasta
- 100 grams cream cheese
- 2 cloves garlic
- 400 grams chestnut mushroom
- 1 tbsp olive oil
- 50 grams parmesan or pecorino cheese
- salt (to taste)
- 5 grams butter
White sauce
- 20 grams butter
- 0.5 tsp cayenne pepper
- 35 grams cheddar cheese
- 2 sprig fresh rosemary
- 35 grams gruyere cheese
- 430 ml milk
- 1 tsp mustard
- 20 grams plain flour
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Instructions
- half fill a medium pan with water and boil, add the pasta to the boiling water and cook until tender but with a slight bite, drain the pasta and rinse
- while the pasta is cooking, wash and slice the mushrooms, peel and crush the garlic using the garlic crusher or chop finely, finely grate the parmesan, mix together the parmesan and cream cheese in a bowl
- heat the frying pan with a little oil, add the mushrooms to the frying pan, cook for 3 to 4 mins, add the garlic, cook until dry
- empty the contents of the frying pan into a bowl, Add the cream cheese mixture, season with salt and pepper, mix the ingredients, set a side
- Butter the oven proof dish, fill each cannelloni with the mushroom mixture, place in the oven proof dish, set a side, set the oven to 190C 375F or gas mark 5
- melt the butter in a small pan, add the rosemary sprigs to the butter, cook for five minutes on a low light to infuse the butter with rosemary flavour, remove the rosemary sprigs, to make the bechamel sauce, add the flour to the butter stir continually to make a paste
- add the milk gradually initially the sauce will turn into a thick paste Stir continually, continue adding the milk if lumps appear whisk to remove, cook to form a medium thick sauce
- grate the cheddar, grate the gruyere, add the cheeses to a bowl and mix, remove the sauce from the heat, add the cheeses to the sauce reserving some for sprinkling over the top of the dish, add the mustard, mix the ingredients
- add cayenne pepper to the sauce, mix the ingredients, pour the sauce over the cannelloni, sprinkle with cheese, if cooking extra for the freezer place remaining pasta and sauce into a freezer proof container leave to cool for 1 -2 hrs then place in the freezer
- place the cannelloni in the oven, cook for 15 mins
- while the pasta is cooking, wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- remove the pasta from the oven, place the pasta on a serving plate, add the salad
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