Pancetta Mushroom Cannelloni Recipe
Pancetta, spinach and shiitake ricotta, cannelloni pasta, buttery pesto sauce, mozzarella
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Ingredients
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Filling and Pasta
Method
Preparation and Assembly
- 1
Cook the Pancetta and Mushrooms
In a large skillet, cook the pancetta over medium heat until crispy. Add the chopped shiitake mushrooms and cook until softened, around 5-7 minutes.
- 2
Prepare the Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- 3
Make the Filling
In a mixing bowl, combine the cooked pancetta, mushrooms, spinach, and ricotta cheese. Season with salt and pepper to taste.
- 4
Stuff the Cannelloni
Using a piping bag or a spoon, fill each cannelloni tube with the prepared filling.
- 5
Prepare the Pesto Sauce
In a small saucepan, melt butter over low heat and mix in pesto sauce. Stir until well combined.
- 6
Assemble the Dish
Preheat the oven to 180°C (350°F). Spread a thin layer of pesto sauce on the bottom of a baking dish. Arrange the stuffed cannelloni in the dish and cover with the remaining pesto sauce. Sprinkle shredded mozzarella on top.
- 7
Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 8
Serve
Let the cannelloni rest for a few minutes before serving. Enjoy your Pancetta Mushroom Cannelloni!
