Cannelloni Bianco Recipe
Rolled pasta stuffed with beef, veal and chicken served with creamy mushroom sauce.
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Ingredients
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Pasta
Meat Filling
Creamy Mushroom Sauce
Topping
Method
Prepare Meat Filling
- 1
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute more.
- 3
Add ground beef, veal, and chicken. Cook until browned and cooked through, breaking up the meat with a spoon, about 8–10 minutes.
- 4
Season with salt and pepper. Remove from heat and let cool slightly.
- 5
Stir in grated Parmesan cheese and a beaten egg. Mix well until fully combined. Set aside.
Prepare Creamy Mushroom Sauce
- 6
- 7
Add mushrooms and cook until they release their moisture and are golden brown, about 6–8 minutes.
- 8
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Let simmer for 5 minutes until sauce is thickened. Set aside.
Assemble Cannelloni
- 9
Preheat oven to 375°F (190°C).
- 10
Cook lasagna sheets in salted boiling water for 2–3 minutes until pliable. Drain and lay flat on a clean towel.
- 11
Spoon about 3 tablespoons of meat filling onto each sheet and roll tightly to form cannelloni. Place seam-side down in a greased baking dish.
- 12
Pour creamy mushroom sauce evenly over the cannelloni.
- 13
Top with shredded mozzarella and additional Parmesan cheese.
- 14
