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Two-cheese cannelloni and tomato sauce with mushrooms
Two-cheese cannelloni and tomato sauce with mushrooms

Two-cheese cannelloni and tomato sauce with mushrooms

Preparation 45 min
Cooking time 35 min
Servings 4


  • 12 cannelloni, cooked
  • 310 ml (1 1/4 cups) grated provolone
  • 60 ml (1/4 cup) grated parmesan


  • 375 ml (1 1/2 cups) ricotta
  • 1 egg, beaten
  • 60 ml (1/4 cup) breadcrumbs
  • 60 ml (1/4 cup) grated Parmesan
  • 125 ml (1/2 cup) grated provolone
  • 1 pinch of ground nutmeg
  • Salt and ground black pepper

Tomato sauce with mushrooms:

  • 30 ml (2 tbsp) olive oil
  • 1 onion, chopped
  • 1 pint, 227 g (7 1/2 oz), sliced mushrooms
  • 4 garlic cloves, chopped
  • 125 ml (1/2 cup) white wine
  • 1 can, 796 ml (28 oz), of crushed tomatoes
  • 30 ml (2 tbsp) fresh basil, chopped
  • Salt and ground black pepper


  1. Preheat oven to 200°C (400°F).
  2. In a saucepan, heat the oil on medium-high heat and sauté the onion, mushrooms and garlic.
  3. Add the white wine and let reduce by half.
  4. Add the tomatoes and simmer for about 15 minutes. Season while cooking.
  5. When sauce is cooked, add the basil. Adjust seasoning.
  6. In a bowl, mix the ricotta, egg, breadcrumbs, Parmesan and provolone.
  7. Add the nutmeg. Season generously.
  8. Stuff the cannelloni with the filling.
  9. In an oven-safe dish, add a third of the sauce. Place the cannelloni on the sauce.
  10. Spoon on the remaining sauce and garnish with the cheeses.
  11. Cook in the oven for about 20 minutes or until the cheese melts. Serve.
Availability in stores