Cannelloni With Ham And Mushrooms Recipe
If you are a pasta lover then you should try the Canneloni With Ham And Mushrooms. The combination of ham and mushrooms makes the Canneloni With Ham And Mushrooms a prefect recipe.
Ingredients
8-12 oz canneloni
Filling:
8 oz mushrooms, chopped
8 oz cooked ham, diced
1 onion, chopped
2 1/2 tablespoons olive oil
2 tablespoons butter or margarine
2 1/2 tablespoons grated Parmesan cheese
Salt
Freshly ground black pepper
2 1/2 tablespoons grated Parmesan cheese for sprinkling
Cheese sauce:
3 tablespoons soft margarine
6 tablespoons flour
Approx. 2 cups milk
3 3/4 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
Directions
Boil canneloni in a large pan of boiling water with 2 tablespoons salt, for 15 minutes.
Stir frequently to prevent sticking.
Remove with a slotted spoon and place on a clean teatowel to drain and cool.
To make filling: Saute mushrooms, ham and onion in oil and butter or margarine until vegetables are cooked.
Cool, add cheese and salt and pepper to taste.
Fill the canneloni using a teaspoon.
To make cheese sauce: Place margarine, flour and milk in a saucepan and whisk continuously over heat, with a wire balloon whisk, until the sauce boils and thickens.
Add the 3 3/4 tablespoons Parmesan cheese and salt and pepper to taste.
To finish canneloni: Pour sufficient sauce into a greased shallow baking dish to cover the bottom.
Arrange the filled canneloni side by side in a single layer in the baking dish.Cover with remaining sauce, sprinkle with the 2 1/2 tablespoons grated parmesan cheese and bake in a moderate oven for 30 minutes.
Stir frequently to prevent sticking.
Remove with a slotted spoon and place on a clean teatowel to drain and cool.
To make filling: Saute mushrooms, ham and onion in oil and butter or margarine until vegetables are cooked.
Cool, add cheese and salt and pepper to taste.
Fill the canneloni using a teaspoon.
To make cheese sauce: Place margarine, flour and milk in a saucepan and whisk continuously over heat, with a wire balloon whisk, until the sauce boils and thickens.
Add the 3 3/4 tablespoons Parmesan cheese and salt and pepper to taste.
To finish canneloni: Pour sufficient sauce into a greased shallow baking dish to cover the bottom.
Arrange the filled canneloni side by side in a single layer in the baking dish.Cover with remaining sauce, sprinkle with the 2 1/2 tablespoons grated parmesan cheese and bake in a moderate oven for 30 minutes.
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