Mushroom and Meat Stuffed Cannelloni: The Perfect Fall Comfort Food
Autumn is the season of enveloping flavors, forest aromas, and dishes that taste like home.
To me, cannelloni are not just a baked dish; they are a special memory: as a child, my grandmother always made them for me with mushrooms that my grandfather and I picked in the woods in the countryside.
That forest aroma in the filling was the best.
Today I offer you Mushroom and Meat Stuffed Cannelloni, a dish that tastes of tradition, perfect for family lunches. And if you can’t go mushroom hunting, I’ll tell you right away that this recipe is just as good and practical with frozen mushrooms!
The problem with cannelloni, especially those made with dried pasta, is always the same: either the filling is dry and crumbly, or the stuffing process is long and complex. You end up with a disappointing dish and wasted time.
My method solves this problem with a trick that makes the filling creamy and the stuffing very quick.
The secret lies in the texture: by blending cooked meat, mushrooms, egg, and béchamel in a mixer, you get a homogeneous and velvety mixture.
This allows you to fill the cannelloni in no time, even with a piping bag, and ensures that the meat remains moist and juicy during baking.
The combination of the creamy filling, wrapped in tomato sauce and the golden crust of parmesan cheese, will win you over at the first taste. It’s a dish that will make you look good with minimal effort. A perfect comfort food for this season.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Energy 127.57 (Kcal)
- Carbohydrates 11.86 (g) of which sugars 1.10 (g)
- Proteins 17.74 (g)
- Fat 9.19 (g) of which saturated 2.02 (g)of which unsaturated 3.40 (g)
- Fibers 1.30 (g)
- Sodium 394.16 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
MUSHROOM CANNELLONI INGREDIENTS
- 12 egg cannelloni
- 7 oz veal ground meat
- 1 1/2 cups champignon mushrooms
- 3 tbsps béchamel sauce
- 2 tbsps grated parmesan
- 1 egg
- 1/2 onion
- to taste salt
- 1 pinch black pepper
- 7 oz tomato passata
- 1/2 onion
- 1.76 oz smoked bacon
- carrot (half)
- 1/2 stalk celery
- béchamel sauce
- tomato sauce
- grated parmesan
Tools
- Food Scale
- Pan
- Mixer
- Baking Dish
Procedure for Meat and Mushroom Stuffed Cannelloni
Start by washing and finely chopping onion, carrot, and celery. In a large pan, sauté the chopped vegetables in a little oil. Add the bacon and let it brown. Add the tomato passata, a glass of water, and season with salt and pepper. Let it simmer for 30-40 minutes until the sauce has thickened.
Clean the mushrooms and slice them. Finely chop the remaining onion and sauté it in another pan with a little oil. Add the ground meat and break it up with a wooden spoon. Add the mushrooms, season with salt and pepper, and cook until the meat is done. Transfer everything to a mixer and add the béchamel, parmesan, and egg. Blend until you get a homogeneous mixture.
Take the dried pasta cannelloni and fill them with the mixture, using a spoon or a piping bag. In a baking dish, create a thin layer of sauce. Place the cannelloni side by side, cover them with the remaining sauce, béchamel, and plenty of grated parmesan. Bake in a preheated static oven at 392°F for about 30 minutes. Remove from the oven and let rest for 5 minutes before serving.
Notes on Ingredients
Mushrooms: You can use champignon, porcini, or a mix of mushrooms for a more intense flavor. If using dried mushrooms, remember to rehydrate them in lukewarm water for at least 20 minutes before using.
Meat: Ground beef is ideal, but you can opt for a mix of beef and pork for a richer and juicier flavor.
Pasta: Dried cannelloni are used for this recipe, but if you have time, you can make fresh pasta and homemade cannelloni.
Storage
Cooked and leftover cannelloni can be stored in the refrigerator in an airtight container for up to 2-3 days. You can also prepare them in advance and freeze them raw: place them in the baking dish, without cooking, and put them in the freezer. When you decide to cook them, place them directly in the oven still frozen and increase the cooking time by about 10-15 minutes.
Alternatives and Variations
Vegetarian Version: Replace ground meat and bacon with mixed mushrooms (porcini, oyster, king oyster) and add smoked provolone or mozzarella in the filling to make it extra melty.
Lighter Filling: For a less rich filling, replace ground beef with veal. You can also lighten the recipe by using a lighter béchamel or a plant-based milk béchamel.
Sauce: If you don’t like tomato sauce, you can opt for a white sauce using only béchamel and a bit of parmesan.
Usage and Pairings
This is a main dish that is perfect to be served on its own. For a more complete lunch or dinner, you can pair it with a simple and light side dish, like a fresh mixed salad or steamed seasonal vegetables. It pairs perfectly with a good medium-bodied red wine, such as Chianti or Barbera.
Origins and History of Cannelloni
The cannelloni is an ancient pasta shape, with uncertain origins but linked to the tradition of stuffed pasta in Italy. Similar preparations can be traced back to the Middle Ages, but the true spread of cannelloni as we know them today occurred from the 18th century, particularly in southern Italy, where they were made for special occasions and festive days. In the past, the pasta was handmade and filled with simple but substantial ingredients, representing a festive dish for families. Today, it is a timeless classic of Italian cuisine, loved worldwide.
FAQs
1. Can I use fresh pasta cannelloni instead of dried ones?
Of course! If you use fresh pasta cannelloni, you might not need to pre-cook them. You can fill them directly and bake. The cooking time will be slightly shorter, so monitor the browning.
2. What can I use instead of béchamel?
If you want to avoid béchamel, you can opt for a cream of ricotta and parmesan, adding some milk to make it more fluid. Alternatively, mashed potatoes or pumpkin puree can give a creamy and flavorful texture to the filling.
3. How do I prevent the cannelloni from drying out in the oven?
To prevent the pasta from becoming hard and dry, it’s essential to be generous with the sauce and béchamel, ensuring the cannelloni are completely covered. This way, the pasta hydrates during baking and remains tender and juicy. You can also cover the dish with aluminum foil for the first 15-20 minutes of cooking and uncover it only at the end to brown the surface.
