This pasta bake would look cute with little enoki mushrooms poking out from each tube. For a more traditional cannelloni bake, pre-cook the pasta according to packet instructions before filling, and reduce the baking time by about 20 minutes.
40ml olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
500g mixed mushrooms, finely diced
2 tbsp lemon thyme, leaves only
¼ cup shredded parmesan
500g cannelloni shells
White wine bechamel sauce
50g (⅓ cup) plain flour
450ml warm milk
100ml white wine
¼ cup parmesan, finely grated
¼ cup smoked cheddar
1. Heat the oil in a saucepan over medium heat and gently fry the onion and garlic for 15 minutes or until onions are glossy and transparent. Add the butter, and once melted, add the diced mushrooms and cook until mushrooms are soft and fragrant.
2. Remove from heat, sprinkle with lemon thyme leaves and season generously with salt and pepper. Add the ricotta and parmesan and stir thoroughly to combine. Check seasoning.
3. Fill the cannelloni shells with the mushroom mixture using a small spoon or a piping bag fitted with a wide nozzle. Place the filled shells, facing upright, into a high-sided baking dish (the sides should be high enough to stop the cannelloni collapsing during cooking).
4. Preheat oven to 180C.
5. For white wine bechamel sauce, heat butter in a saucepan over medium heat until foaming (1 to 2 minutes), add the flour and stir until mixture is light brown (2 to 3 minutes). Add half the warm milk, and whisk vigorously to loosen, then add remaining milk and stir until beginning to bubble (2 to 3 minutes). Remove from heat, add the wine, parmesan and smoked cheddar and season to taste.
6. Pour the bechamel over the filled cannelloni and bake in the oven for 30 to 40 minutes, or until golden on top and completely cooked through. Serve with green salad.