Ham and Mushroom Cannelloni, another easy-to-make Stuffed Pasta recipe perfect for the cold season! After all my HANDMADE CANNELLONI recipes, I just had to fill these with a combination of flavors that I actually always put on my HOMEMADE PIZZA.. but this time I decided to create a Stuffing for Fresh Pasta based on ham and mushrooms.

I had already prepared the RICOTTA AND HAM CANNELLONI, but this time I also wanted to make them with mushrooms, since my family loves FRESH PORCINI MUSHROOM TAGLIATELLE. I thought this dish would definitely be enjoyed by everyone, and indeed it was: my ham and mushroom cannelloni disappeared in no time.. I deduce they exceeded my expectations!

For the preparation, I used my HOMEMADE BECHAMEL, which I enriched with mushrooms to obtain a creamy and tasty MUSHROOM BECHAMEL!

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Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 6 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

5 oz dried cannelloni
1 2/3 cups milk
3 tbsp butter
1/3 cup all-purpose flour
salt
nutmeg
10 1/2 oz mixed mushrooms (also frozen)
5 oz cooked ham
1 clove garlic
extra virgin olive oil
salt

Preparation

Melt the butter in a saucepan.
Once the butter is fully melted, add the flour all at once.
Stir to combine and toast the two ingredients for a minute.
Gradually add the milk, stirring constantly, and cook until the bechamel thickens. Once thick enough, remove from heat and season with salt and nutmeg to taste.
Heat a dash of extra virgin olive oil in a pan.
Once hot, add the garlic clove cut in half and remove the central core.
Add the mushrooms to the pan and sauté over high heat so they release all their liquids.
Place the slices of cooked ham stacked on a cutting board.
Cut the ham slices into strips and then into squares. Coarsely chop it.
As soon as the mushrooms are cooked, turn off the heat and pour some into a tall glass.
Blend half of the mushrooms with an immersion blender to obtain a puree.
Add the blended mushrooms and the whole mushrooms to the previously prepared bechamel.
Also add the chopped cooked ham.
Mix the bechamel to make it homogeneous, then spoon some onto the bottom of a baking dish.
Stuff the dry cannelloni with the bechamel and arrange them in the baking dish.
Finish stuffing the cannelloni until the dish is full, then cover them with the remaining bechamel.
Bake in a preheated static oven at 350°F for 30-35 minutes, until a golden crust forms on the surface.
When cooked, turn off the oven and let rest for 20 minutes before serving, to allow them to firm up.