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Cannelloni with Barilla® Marinara Sauce & Domestic Mushrooms

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Cannelloni with Barilla® Marinara Sauce & Domestic Mushrooms
1 hours

Main course

Ingredients for 4 people

1 BOX Barilla® Lasagne Oven Ready
1 1/2 CUP Barilla® Marinara Sauce
2 TABLESPOONS Cooking Spray
16 OUNCES Ricotta Cheese
8 OUNCES Ham Chopped
1 Egg
4 TABLESPOONS Parmigiano Reggiano Cheese Divided
1 TABLESPOON Extra Virgin Olive Oil
2 CLOVES Garlic Minced
16 OUNCES Mushrooms Sliced Thin

Preparation 20 minutes preparation + 40 minutes cooking
1. PREHEAT oven to 375°F

2. Spray a 9x13 inch baking dish with cooking spray

3. BRING a large pot of water to a boil

4. COOK Lasagne sheets in salted boiling water for three minutes

5. Drain and lay flat on towels or a sheet pan

6. Set aside

7. BRING  milk to a boil in a small saucepan

8. MELT butter in a separate medium saucepan

9. Stir in flour and cook for 3 minutes

10. WHISK hot milk into flour

11. Bring to a boil, stirring frequently

12. Season with salt and pepper

13. Set aside

14. MIX ricotta cheese, egg, 3 tablespoons Parmigiano cheese, and ham

15. Season with salt and pepper to taste

16. POUR 1 cup béchamel sauce into prepared baking dish

17. Add ½ cup Marinara Sauce

18. FILL a pastry bag with ricotta cheese mixture

19. Squeeze filling along one end of a Lasagne sheet

20. Roll to make cannelloni

21. SAUTÉ mushrooms in a skillet with the oil and gently pressed garlic cloves

22. Season with salt and pepper

23. Discard the garlic and set aside

24. TOP Cannelloni with the remaining béchamel and Marinara Sauce, mushrooms and remaining Parmigiano cheese

25. BAKE for 40 minutes at 375°F