Cannelloni with cheese sauce, mushrooms and pesto
Ingredients
4 persons
Cannelloni
- 12 cannelloni tubes
- 500 grams of mixed minced meat
- 1 onion, finely chopped
- 2 tablespoons ELVEA green pesto
- 250 grams mushrooms, sliced
- 30 grams of butter
- 30 grams of flour
- 300 milliliters of milk
- 150 milliliters of cream
- 150 grams Flandrien Oud, grated
- 0.5 teaspoons nutmeg
- 1 dash of lemon juice
- extra grated Flandrien Oud
- butter
- salt and pepper
Salad
- 2 handfuls of arugula
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- salt and pepper
Preparation
-
1
Mix the minced meat with the onion and the green pesto. Season lightly with pepper and salt. Fill the cannelloni tubes with the minced meat and place them side by side in a greased baking dish.
-
2
Melt some butter in a pan and fry the mushrooms until golden brown. Remove them from the pan and set aside.
-
3
Melt another pat of butter in the same pan. Add the flour and stir to make a roux. Cook for about 1 minute.
-
4
Add the milk gradually and continue stirring well until you get a smooth sauce. Add the cream and grated cheese and let the cheese melt. Season with nutmeg, lemon juice, pepper, and salt.
-
5
Pour the cheese sauce over the stuffed cannelloni. Distribute the mushrooms and extra grated cheese over it.
-
6
Bake for 30 to 35 minutes in a preheated oven at 180 °C. Then place the dish under the broiler for about 5 minutes for a golden-brown crust.
-
7
Meanwhile, toss the arugula with the olive oil and white wine vinegar, and season with pepper and salt.
-
8
Serve the cannelloni with the arugula salad and, if desired, top with an extra dollop of green pesto.
Enjoy your meal!
