Beef and Mushroom Cannelloni with Ricotta and Parmesan
Ingredients:
For the Filling:
• 1 lb (450 g) ground beef 🥩
• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄
• 1 onion, finely chopped 🧅
• 2 garlic cloves, minced 🧄
• 1 cup ricotta cheese 🧀
• 1/2 cup grated Parmesan cheese 🧀
• 1 egg, beaten 🥚
• 2 tbsp olive oil 🫒
• 1 tsp dried oregano 🌿
• Salt and pepper to taste 🧂
For the Sauce:
• 2 cups marinara sauce 🍅
• 1 cup heavy cream 🥛
• 1/2 cup grated Parmesan cheese 🧀
• 1/4 cup fresh basil, chopped 🌿
For Assembly:
• 12-14 cannelloni tubes
• 1 cup shredded mozzarella cheese 🧀
Instructions:
1. Prepare the Filling:
• Heat olive oil in a large skillet over medium heat.
• Add chopped onion and garlic, sauté until translucent.
• Add ground beef and cook until browned. Drain excess fat.
• Add mushrooms and cook until they release their moisture and become tender.
• Season with oregano, salt, and pepper. Remove from heat and let cool slightly.
• In a large bowl, combine the beef and mushroom mixture with ricotta cheese, Parmesan cheese, and the beaten egg. Mix well.
2. Prepare the Sauce:
• In a medium saucepan, heat marinara sauce over medium heat.
• Stir in heavy cream and Parmesan cheese. Cook until the cheese is melted and the sauce is smooth.
• Add chopped basil and remove from heat.
3. Assemble the Cannelloni:
• Preheat the oven to 375°F (190°C).
• Spread a thin layer of the sauce on the bottom of a large baking dish.
• Fill each cannelloni tube with the beef and mushroom mixture. You can use a piping bag or a spoon for this.
• Arrange the filled cannelloni tubes in the baking dish.
4. Bake the Cannelloni:
• Pour the remaining sauce over the cannelloni.
• Sprinkle shredded mozzarella cheese evenly over the top.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
5. Serve:
• Let the cannelloni rest for a few minutes before serving.
• Garnish with additional fresh basil if desired.
