Name: Cannelloni ai Funghi e Formaggio (Cheese and Mushroom Cannelloni)
Yield: Serves 4
Cuisine: Italian
Ingredients: 150 g/5 oz/1½ cups freshly grated Parmesan cheese, plus extra to serve; 200 ml/7 fl oz/scant 1 cup single/light cream; 25 g/1 oz/2 tbsp butter, melted; 250 g/9 oz fresh pasta sheets; 45 ml/3 tbsp olive oil; 1 garlic clove, lightly crushed; 3 small onions, chopped; sea salt and ground black pepper; 8 fresh basil leaves, torn, plus extra to serve; 250 g/9 oz drained canned tomatoes, seeded and coarsely chopped; 500 g/1¼ lb/8 cups mushrooms, roughly chopped; 115 g/4 oz/½ cup cream cheese; 25 g/1 oz/2 tbsp unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a very rich version of this classic baked pasta dish, made lighter with the addition of a tomato sauce and some fresh basil. Vary the taste of this perfect supper recipe by using different kinds of mushrooms and cheese.

Ingredients

25 g/1 oz/2 tbsp butter, melted
250

Method

Preheat the oven to 160°C/325°F/Gas 3. Brush the butter over the base and sides of a large shallow ovenproof dish.
Blanch the pasta sheets in salted boiling water and drop them into cold water to prevent them sticking to each other.
Heat the