🍄 Cannelloni with Porcini Mushrooms & Basil Pesto

Name: Cannelloni with Porcini Mushrooms & Basil Pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 16 Stück Cannelloni Pasta Tubes; 200 g Porcini Mushrooms; 150 g Mozzarella, grated; 60 g Basil Pesto; 30 g Flour; 300 ml Milk; 20 g Butter; 1 g Nutmeg; 4 g Salt

480 kcal · 45 min · 4 servings

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Ingredients

16 Stück Cannelloni Pasta Tubes
200 g Porcini Mushrooms
150 g Mozzarella, grated
60 g Basil Pesto
30 g Flour
300 ml Milk
20 g Butter
1 g Nutmeg
4 g Salt

Instructions

1. Boil the cannelloni tubes in salted water until al dente (not fully soft). Rinse briefly and pat dry. Lightly grease the inside of the tubes.
2. Dice the mushrooms finely. Sauté them in some oil until translucent. Season with salt and nutmeg. Let the filling cool down.
3. Fill the cannelloni tubes with the mushroom mixture. Place them tightly side by side in a baking dish.
4. Melt the butter in a saucepan, add the flour and toast briefly. Slowly whisk in the milk until a smooth sauce forms. Bring to a boil briefly.
5. Stir half of the pesto into the sauce. Pour the sauce over the cannelloni. Spread the mozzarella and the remaining pesto on top.
6. Bake the cannelloni for 25 minutes at 180 degrees Celsius until the cheese is melted and slightly browned.

Nutrition per serving

kcal: 480
Protein: 18 g · Fett/Fat: 26 g · Carbs: 42 g