Minced Veal and Mushroom Cannelloni is a refined take on a beloved Italian classic, combining rich flavors and creamy textures to create a dish that is both comforting and elegant. The recipe reflects the heart of Italian cuisine: simple, high-quality ingredients coming together in perfect harmony. Cannelloni, or “large reeds” in Italian, refers to the tube-shaped pasta shells that are traditionally stuffed with a variety of fillings and covered in sauce before being baked.
The inspiration for this particular variation stems from Northern Italy, where veal and mushrooms are commonly used in hearty, rustic dishes. Veal, known for its tender texture and mild flavor, pairs beautifully with earthy cremini mushrooms. The addition of ricotta and Parmesan cheeses brings creaminess and depth, while the light touch of nutmeg enhances the overall warmth of the dish.
Béchamel sauce, a cornerstone of Italian and French cuisine, is the perfect complement to this cannelloni. Originally a creation of French culinary tradition, béchamel was widely adopted in Italian cooking, particularly in baked pasta dishes like lasagna and cannelloni. The velvety smooth sauce in this recipe encases the pasta and filling, ensuring a luscious consistency throughout.
The preparation of Minced Veal and Mushroom Cannelloni involves several essential steps, each contributing to the final product’s richness and texture. The filling is developed by first sautéing minced shallots and garlic to build a foundation of flavor, then adding the finely chopped mushrooms to deepen the umami notes. Ground veal is incorporated and browned, locking in its juices and forming the hearty base of the stuffing. A final touch of Parmesan and ricotta give the filling its creamy, cheesy richness.
Constructing the dish involves filling each cannelloni tube with the veal mixture, carefully ensuring an even distribution for balanced flavors in each bite. A layer of béchamel sauce serves as the base in the baking dish, while more sauce and a generous sprinkle of Parmesan finish the top, creating a golden-brown and deliciously crisp crust when baked.
Beyond its impressive presentation, this dish is well-suited for special occasions, dinner parties, or family meals where indulgence is welcome. While the process may require a little extra time and effort, the reward is a beautifully baked dish with layers of flavor and a satisfying, creamy texture.
A versatile recipe, this cannelloni can also be adapted to personal tastes. A splash of white wine can deepen the flavors when cooking the mushrooms, while fresh herbs such as thyme or parsley can elevate the aroma. For those wanting a variation, substituting veal with chicken, turkey, or even a combination of wild mushrooms for a vegetarian option still results in a dish that is every bit as luxurious.
Ultimately, Minced Veal and Mushroom Cannelloni is a testament to the beauty of Italian cuisine—where rustic ingredients are carefully assembled to create something extraordinary. Whether enjoyed as a family feast or a refined dinner for guests, it is a dish that embodies comfort, tradition, and culinary sophistication.
Minced Veal and Mushroom Cannelloni
Equipment
Ingredients
For the Cannelloni Filling
1 tbsp Olive oil - Extra virgin for optimal flavor- 1 medium Shallot - Minced
2 cloves Garlic - Minced- 10 oz Cremini mushrooms - Finely chopped
1 lb Ground veal - Fresh or high-quality frozen
1 tsp Salt - Adjust to taste
½ tsp ground black pepper - Freshly ground
½ tsp Nutmeg - Freshly grated for best flavor
½ cup Ricotta cheese - Full-fat for creaminess
¼ cup Parmesan cheese - Freshly grated
For the Béchamel Sauce
2 tbsp Butter - Unsalted
2 tbsp all purpose flour (plain flour Australia and UK)- 2 cups Whole milk - Warm
- ½ tsp Salt - Adjust to taste
¼ tsp White pepper - For a mild heat
For Assembly
- 12 pieces Cannelloni tubes - Cooked if required
- ½ cup Parmesan cheese - For topping
Instructions
Prepare the Filling
- Heat olive oil in a large frying pan over medium heat. Add the minced shallot and garlic, sautéing until fragrant and softened, about 2 minutes.
- Add the finely chopped mushrooms and cook until they release and reabsorb their moisture, about 5 minutes. Stir in the ground veal, breaking it up with a spoon, and cook until browned, about 7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly before mixing in the ricotta and Parmesan.
Make the Béchamel Sauce
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes until a paste forms.
- Gradually whisk in warm milk, ensuring no lumps form. Cook until thickened, season with salt and white pepper, then remove from heat.
Assemble the Cannelloni
- Preheat oven to 375°F (190°C). Fill each cannelloni tube with the veal mixture using a piping bag or spoon.
- Spread a layer of béchamel sauce in a baking dish, arrange the filled cannelloni, and cover with the remaining sauce. Sprinkle with Parmesan.
- Bake for 30 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.
Notes
- For added depth, a splash of white wine can be added when cooking the mushrooms.
