Cannelloni with ground beef and mushrooms

Ingredients:

 

• 400 g ground beef
• 250 g Rummo Cannelloni pasta
• 150 ml beef broth
• 150 g mushrooms
• 150 g tomato paste
• 15 g grated parmesan cheese
• olive oil
• 1 onion, finely chopped
• Salt and pepper

 

For the sauce:

 

• 200 g grated Paladin cheddar cheese
• 150 ml milk
• 50 g flour
• 1 teaspoon butter

 

Preheat the oven to 200°C. Sauté the onions in olive oil for about 5 minutes, then add the chopped mushrooms and cook for another 5 minutes. Add the beef, salt, and pepper, mix well, and cook for 15 minutes. Pour 50 g of tomato paste and broth, then cook over high heat until the liquid has evaporated.

 

For the sauce, sauté the flour in butter. Add the milk, and once it warms up, add the cheddar cheese and stir until the mixture becomes smooth.

 

Grease a baking dish with butter and a thin layer of the cheddar cheese sauce. Stuff the cannelloni with the beef mixture and place them in the dish. Pour the remaining sauce and tomato paste over the cannelloni. Cover with aluminum foil and bake for 30 minutes, then remove the foil, sprinkle with parmesan cheese, and bake for an additional 10 minutes.

 

Enjoy!