Pork And Mushroom Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the ground pork and cook until browned.
• STEP 3.Add the mushrooms, garlic, and herbs to the skillet. Cook until the mushrooms are tender and any liquid has evaporated.
• STEP 4.In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
• STEP 5.Fill each cannelloni tube with the pork and mushroom mixture. Place the filled tubes in a baking dish.
• STEP 6.Pour the tomato sauce over the cannelloni and sprinkle with grated mozzarella cheese.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Cooking Tips

• If the cannelloni tubes are dry, you can soften them by soaking them in hot water for a few minutes before filling.
• To make the filling extra flavorful, you can add a splash of white wine to the skillet when cooking the pork and mushrooms.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the cannelloni hot, garnished with fresh basil leaves for added freshness and flavor.
• Pair the dish with a side salad or garlic bread for a complete meal.