Cheese Cannelloni With Double Mushroom Sauce Recipe
One of the most effective ways to relax yourself is to try preparing this cheese cannelloni with double mushroom sauce. A good way to use up pasta is to make some irresistible cheese cannelloni with double mushroom sauce. Pamper everyone with cheese cannelloni with double mushroom sauce as main dish. The cheese cannelloni with double mushroom sauce can be considered the gem of the italian cuisine. There is no bigger sin than reading this recipe of cheese cannelloni with double mushroom sauce and not trying it out.
Ingredients
Sauce:
1 ounce dried mushrooms (any kind)
3 tablespoons (I 1/2 ounces) butter
1 onion, finely chopped
2 cloves garlic, finely chopped
8 ounces fresh domestic mushrooms
28-ounce can tomatoes in puree
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Filling:
3 cups (12 ounces) ricotta cheese
6 tablespoons grated Parmesan cheese
6 tablespoons finely chopped parsley
1/4 teaspoon pepper
1 egg
Directions
To make the sauce, soak the dried mushrooms in enough boiling water to cover by 1 inch for 30 minutes.
Drain well, reserving the soaking liquid.
Strain the liquid through cheesecloth or a coffee filter and set aside.
Heat the butter in a large skillet.
Cook the onion over medium-low heat for about 3 minutes until it begins to soften.
Add the garlic and fresh mushrooms and cook for about 5 minutes until the mushrooms are soft and have given up their liquid.
Add the drained dried mushrooms and cook for about 2 minutes.
Add the tomatoes, marjoram, rosemary, salt, pepper and 1/2 cup of the reserved mushroom soaking liquid.
Cook gently, uncovered, for about 15 minutes adding a small amount of additional reserved liquid if the sauce becomes too thick.
The sauce may be made a day ahead.
To make the filling, combine the ricotta, Parmesan, parsley, pepper and egg in a mixing bowl until well blended.
To assemble the cannelloni, bring a large pot of water to the boil for the pasta.
Add salt and the cannelloni tubes and boil for 7 to 8 minutes or until al dente.
Drain well and run under cool water, then drain again.
Use a small spoon to insert about 3 tablespoons of the filling into each tube.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish, then lay the filled cannelloni tubes in the dish side by side and close together.
Spoon the remaining sauce over the pasta and cover with foil.
Heat the oven to 350 degrees.Bake the covered casserole for 20 to 25 minutes until heated through.
Drain well, reserving the soaking liquid.
Strain the liquid through cheesecloth or a coffee filter and set aside.
Heat the butter in a large skillet.
Cook the onion over medium-low heat for about 3 minutes until it begins to soften.
Add the garlic and fresh mushrooms and cook for about 5 minutes until the mushrooms are soft and have given up their liquid.
Add the drained dried mushrooms and cook for about 2 minutes.
Add the tomatoes, marjoram, rosemary, salt, pepper and 1/2 cup of the reserved mushroom soaking liquid.
Cook gently, uncovered, for about 15 minutes adding a small amount of additional reserved liquid if the sauce becomes too thick.
The sauce may be made a day ahead.
To make the filling, combine the ricotta, Parmesan, parsley, pepper and egg in a mixing bowl until well blended.
To assemble the cannelloni, bring a large pot of water to the boil for the pasta.
Add salt and the cannelloni tubes and boil for 7 to 8 minutes or until al dente.
Drain well and run under cool water, then drain again.
Use a small spoon to insert about 3 tablespoons of the filling into each tube.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish, then lay the filled cannelloni tubes in the dish side by side and close together.
Spoon the remaining sauce over the pasta and cover with foil.
Heat the oven to 350 degrees.Bake the covered casserole for 20 to 25 minutes until heated through.
