To begin with, I’ll give you a couple of tips:
- You can either buy pasta from the store or make it yourself. In any case, I recommend pre-cooking the pasta (3-4 minutes).
- Boil the pasta gradually, about 3-4 sheets at a time, and then plunge them into cold water and lay them out on a towel to dry.
- Use lasagna pasta to make it easier to fill with the filling! I don’t recommend buying cannelloni pasta in the form of tubes. It’s harder to fill them after they’re cooked!
- In lasagna and cannelloni, the pasta should be well-cooked and not “al dente,” which is why Italians blanch the pasta in boiling water beforehand!
- You can find the recipe for béchamel sauce here.
You will need:
- 400g Pasta
- 500g Ricotta
- 500g Mushrooms
- 500g Béchamel sauce
- 100g Parmesan cheese
- Olive oil
- Salt
- Parsley
- Nutmeg
To start, prepare the mushrooms in a pan with a small amount of olive oil and a clove of garlic.
Once the liquid has reduced slightly, add finely chopped parsley and mix well.
Now, prepare the béchamel sauce using 1 liter of milk, 100g of butter, a pinch of nutmeg, and 100g of flour.
Add nutmeg, Parmesan cheese, salt, and some of the mushrooms to the ricotta. Mix well!
In a large pot, bring water to a boil and add salt.
Now, start cooking your pasta gradually. Begin with 3-4 sheets, and while you’re filling the first 4, cook the next batch. (Fresh pasta takes 1-2 minutes, and dried pasta takes 3-4 minutes).
Prepare a baking dish.
Coat the bottom with a small amount of olive oil and béchamel sauce.
Wrap the cooked pasta with the filling and place it in the baking dish.
Cover with the béchamel and mushroom sauce and drizzle with a small amount of olive oil.
Bake for 30 minutes at 180°C (356°F). Cover with the béchamel sauce and drizzle with a small amount of olive oil.
Bake for 30 minutes at 180°C (356°F).
