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Cannelloni with minced meat and mushrooms

Author
Cookinero 20 Apr 2025
5200
Cannelloni with minced meat and mushrooms

Cannelloni is a rather mysterious Italian name, but you have probably heard it somewhere. First of all, cannelloni is a special type of pasta, which is large tubes that are stuffed with various fillings. That is why dishes with this type of pasta are also called "cannelloni". In this recipe, cannelloni are stuffed with minced meat, onions and mushrooms. Everything is poured with tomato-sour cream sauce, sprinkled with cheese and baked in the oven. The dish turns out tasty, tender and satisfying.

How to cook Cannelloni with minced meat and mushrooms

Step 1

Cannelloni with minced meat and mushrooms

Finely chop the onion. Chop the garlic.

Step 2

Cannelloni with minced meat and mushrooms

Finely chop the mushrooms.

Step 3

Cannelloni with minced meat and mushrooms

Grate the cheese on a coarse grater.

Step 4

Cannelloni with minced meat and mushrooms

Heat a frying pan and fry the onion and garlic in vegetable oil for 3 minutes.

Step 5

Cannelloni with minced meat and mushrooms

Add the mushrooms to the pan and fry for another 3 minutes.

Step 6

Cannelloni with minced meat and mushrooms

Add minced meat to the onions and mushrooms. Fry everything together until done. Salt and pepper.

Step 7

Cannelloni with minced meat and mushrooms

Cool the filling a little and stuff the cannelloni with it. Add chopped herbs to the filling if desired.

Step 8

Cannelloni with minced meat and mushrooms

Now make the sauce: mix tomato juice and sour cream.

Step 9

Cannelloni with minced meat and mushrooms

Place the cannelloni in a baking dish in a single layer and pour over the sauce.

Step 10

Cannelloni with minced meat and mushrooms

Sprinkle the cannelloni with grated cheese. Cover the dish with foil and bake the dish in the oven for 30-40 minutes.

Step 11

Cannelloni with minced meat and mushrooms

5 minutes before the end of cooking, remove the foil from the pan and let the cheese brown. Cannelloni with minced meat and mushrooms are ready.

Step 12

Cannelloni with minced meat and mushrooms

Garnish the finished dish with cherry tomatoes.

Cannelloni with minced meat and mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can use minced pork, chicken, turkey, or a mix of meats for a different flavor profile. Ground lamb also works well if you prefer a richer taste.
Replace the minced meat with finely chopped mushrooms, lentils, or a plant-based mince alternative. You can also add spinach or roasted vegetables for extra texture and flavor.
Store leftover cannelloni in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker results.
Yes, assemble the cannelloni without baking, wrap the dish tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
A fresh green salad, garlic bread, or steamed vegetables like asparagus or green beans pair well. A light soup can also make a great starter.
Use large zucchini slices or eggplant sheets instead of pasta tubes as a wrapping. You can also reduce the tomato juice and use a lower-carb sauce like alfredo.
Absolutely! Mozzarella, fontina, or a blend of Italian cheeses work well for melting. For a sharper flavor, try pecorino or aged Parmesan.
Assemble the cannelloni and sauce in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the cooking time if baking straight from the fridge.
Ensure the sauce covers the pasta tubes completely and use foil to trap steam during baking. Removing the foil only at the end helps retain moisture while browning the cheese.

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