Minced Veal and Mushroom Cannelloni
This rich and indulgent Minced Veal and Mushroom Cannelloni is an Italian classic with a modern touch. The tender veal, earthy mushrooms, and creamy béchamel come together to create a dish full of depth and elegance. Perfect for dinner parties or family feasts, this dish elevates comfort food to fine dining.
Equipment
Large frying pan
Wooden spoon
Medium saucepan
Whisk
Oven-safe baking dish
Piping bag or spoon
Fine grater
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.
Nutrition
Calories: 494kcalCarbohydrates: 18gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 155mgSodium: 1416mgPotassium: 963mgFiber: 1gSugar: 8gVitamin A: 675IUVitamin C: 1mgCalcium: 420mgIron: 2mg
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