Mushroom Blend Cannelloni

Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Go the extra mile with this pasta dish of cannelloni stuffed with a luscious blend of chestnut mushrooms, minced beef and a variety of vegetables all brought together by a tomato sauce with depth of flavour.


For the beef and mushroom blend

  • 400g chestnut mushrooms, finely diced by hand or in food processor
  • 400g minced beef
  • 1 small brown onion, finely diced
  • 1 carrot, finely diced
  • 1 stick of celery, finely diced
  • Salt and pepper

For the tomato sauce

  • 400g tin of plum tomatoes
  • 1 tbsp dried oregano
  • 200ml water
  • 1 garlic clove
  • 1 tbsp tomato purée
  • Salt and pepper

For the cannelloni

  • 12 cannelloni tubes
  • 100g parmesan, grated


  1. Preheat the oven to 180c.
  2. Heat a sauté pan with a little olive oil. Cook the onion, carrot and celery for a couple of minutes until soft. Add the mince and mushrooms, season well and cook for 5 minutes on a medium high heat.
  3. Blend the tomatoes, water, garlic, oregano and tomato purée in a food processor. Add a pinch of salt and pepper.
  4. Fill each cannelloni tube with the meat and mushroom mixture and lay in an oven dish. Pour over the tomato sauce and top with grated parmesan, a drizzle of olive oil and a good dash of black pepper.
  5. Cook in the oven for 25 minutes, or until the pasta is fully cooked through. Serve with extra parmesan and a green salad.

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