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Two-cheese cannelloni and tomato sauce with mushrooms
Preparation
45 min
Cooking time
35 min
Servings
4
Ingredients
- 12 cannelloni, cooked
- 310 ml (1 1/4 cups) grated provolone
- 60 ml (1/4 cup) grated parmesan
Filling:
- 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
Preparation
- Preheat oven to 200°C (400°F).
- In a saucepan, heat the oil on medium-high heat and sauté the onion, mushrooms and garlic.
- Add the white wine and let reduce by half.
- Add the tomatoes and simmer for about 15 minutes. Season while cooking.
- When sauce is cooked, add the basil. Adjust seasoning.
- In a bowl, mix the ricotta, egg, breadcrumbs, Parmesan and provolone.
- Add the nutmeg. Season generously.
- Stuff the cannelloni with the filling.
- In an oven-safe dish, add a third of the sauce. Place the cannelloni on the sauce.
- Spoon on the remaining sauce and garnish with the cheeses.
- Cook in the oven for about 20 minutes or until the cheese melts. Serve.
