CANNELLONI FUNGHI E RICOTTA primi piatti al forno semplici e veloci

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Preheat the oven to 180°C (350°F).

Clean and chop the Champignon mushrooms.

In a pan, heat extra virgin olive oil and sauté the garlic until fragrant.

Add the chopped mushrooms to the pan and cook until softened.

Season with salt and chopped parsley.

In a bowl, mix the cooked mushrooms with ricotta, grated Parmesan cheese, and some grated cheese.

Fill the cannelloni with the mushroom and ricotta mixture.

In a baking dish, spread some tomato sauce on the bottom.

Arrange the filled cannelloni in the dish and cover with the remaining tomato sauce, béchamel sauce, and mozzarella on top.

Pour water around the cannelloni if needed.

Sprinkle with more grated cheese and bake in the preheated oven for about 30-40 minutes until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens