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Two-cheese cannelloni and tomato sauce with mushrooms


45 minutes


35 minutes



Two-cheese cannelloni and tomato sauce with mushrooms
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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


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.

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