Veggie chestnut mushroom cannelloni with salad

Chestnut Mushroom Cannelloni with Cheese Sauce Recipe

45 Minutes
Serves: 2

Mushroom cannelloni pasta bake, pasta stuffed with sliced caramelised mushrooms, garlic, cream cheese and parmesan, coated in a rosemary and cheese sauce, serve this delicious vegetarian cannelloni with a simple tomato and green salad

Recipe Ingreds

Pasta

  • black pepper (to taste)
  • 125 grams cannelloni pasta
  • 100 grams cream cheese
  • 2 cloves garlic
  • 400 grams chestnut mushroom
  • 1 tbsp olive oil
  • 50 grams parmesan or pecorino cheese
  • salt (to taste)
  • 5 grams butter

White sauce

  • 20 grams butter
  • 0.5 tsp cayenne pepper
  • 35 grams cheddar cheese
  • 2 sprig fresh rosemary
  • 35 grams gruyere cheese
  • 430 ml milk
  • 1 tsp mustard
  • 20 grams plain flour

Salad

  • 100 grams cherry tomatoes
  • 0.5 whole cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • half fill a medium pan with water and boil
  • add the pasta to the boiling water and cook until tender but with a slight bite
  • drain the pasta and rinse

Step 2

  • while the pasta is cooking
  • wash and slice the mushrooms
  • peel and crush the garlic using the garlic crusher or chop finely
  • finely grate the parmesan
  • mix together the parmesan and cream cheese in a bowl

Step 3

  • heat the frying pan with a little oil
  • add the mushrooms to the frying pan
  • cook for 3 to 4 mins
  • add the garlic
  • cook until dry

Step 4

  • empty the contents of the frying pan into a bowl
  • Add the cream cheese mixture
  • season with salt and pepper
  • mix the ingredients
  • set a side

Step 5

  • Butter the oven proof dish
  • fill each cannelloni with the mushroom mixture
  • place in the oven proof dish
  • set a side
  • set the oven to 190C 375F or gas mark 5

Step 6

  • melt the butter in a small pan
  • add the rosemary sprigs to the butter
  • cook for five minutes on a low light to infuse the butter with rosemary flavour
  • remove the rosemary sprigs
  • to make the bechamel sauce
  • add the flour to the butter stir continually to make a paste

Step 7

  • add the milk gradually initially the sauce will turn into a thick paste Stir continually
  • continue adding the milk if lumps appear whisk to remove
  • cook to form a medium thick sauce

Step 8

  • grate the cheddar
  • grate the gruyere
  • add the cheeses to a bowl and mix
  • remove the sauce from the heat
  • add the cheeses to the sauce reserving some for sprinkling over the top of the dish
  • add the mustard
  • mix the ingredients

Step 9

  • add cayenne pepper to the sauce
  • mix the ingredients
  • pour the sauce over the cannelloni
  • sprinkle with cheese
  • if cooking extra for the freezer place remaining pasta and sauce into a freezer proof container leave to cool for 1 -2 hrs then place in the freezer

Step 10

  • place the cannelloni in the oven
  • cook for 15 mins

Step 11

  • while the pasta is cooking
  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 12

  • remove the pasta from the oven
  • place the pasta on a serving plate
  • add the salad

Recipe Utensils

  • 1 bowl
  • 3 chopping board
  • 1 fish slice
  • 1 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 3 large knife
  • 1 medium bowl
  • 1 medium pan
  • 1 oven proof dish
  • 1 small bowl
  • 1 small pan
More recipes you might like: Around the World, Freezer Friendly, Vegetarian, Vegetable dinner ideas, Pasta dinner ideas, Cheap dinner Ideas

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What is Cannelloni

cannelloni is a large pasta tube which is stuffed with different meat and vegetarian fillings and then coated in a variety of sauces and usually baked in the oven.

How to make mushroom cannelloni bake

The cannelloni is cooked till al dente, make the stuffing by lightly caramelised the onions, garlic and mushrooms, allow to cool a little then mix with the cream cheese and parmesan. Stuff the cannelloni with the mushroom mixture and place in a casserole dish, when complete set a side. Make a white sauce, place the butter in a pan and melt add the chopped rosemary add the flour and make a roux, slowly add the milk till it is all fully combined. Grate the cheddar and gruyere and add to the sauce with the mustard.  Coat the cannelloni with the sauce and sprinkle with little cheese bake in the oven till golden brown on top. 

What to serve with this mushroom pasta bake

Cannelloni is ideal for pasta lovers and makes the perfect comfort food in autumn, winter or spring dish eat this with

  • fresh mixed salad of lettuce, cucumber and cherry tomatoes,
  • crust bread or garlic bread

This recipe is perfect for vegetarian and ideal for a Italian vegetarian dinner party.

What makes our stuffed cannelloni bake the best

The garlic, cheese and mushrooms are a great combination and make a fantastic cannelloni filling but the star ingredient that makes this bake the best is the chopped rosemary added to the cheese sauce. 

Tips 

  • If your short on time use a shop bought white sauce, heat in the pan and add the cheese
  • if you don't have any cannelloni you can use lasagne sheets and roll them yourself
  • make sure you wash the pasta thoroughly to stop it sticking together 
  • to make stuffing the pasta easier you can use a piping bag, or a plastic bag with the corner snipped off 

Mushroom pasta recipes

Mushroom Pasta Bake

Creamy Pea, Mushrooms and Brie Pasta

Crispy Chilli Mushrooms with egg noodles

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