Cannelloni With Ham And Mushrooms
|Mushrooms||8 Ounce, chopped|
|Cooked ham||8 Ounce, diced|
|Onion||1 , chopped|
|Olive oil||2 1⁄2 Tablespoon|
|Grated parmesan cheese||2 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Soft margarine||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||3 3⁄4 Tablespoon|
Boil canneloni in a large pan of boiling water with 2 tablespoons salt, for 15 minutes.
Stir frequently to prevent sticking.
Remove with a slotted spoon and place on a clean teatowel to drain and cool.
To make filling: Saute mushrooms, ham and onion in oil and butter or margarine until vegetables are cooked.
Cool, add cheese and salt and pepper to taste.
Fill the canneloni using a teaspoon.
To make cheese sauce: Place margarine, flour and milk in a saucepan and whisk continuously over heat, with a wire balloon whisk, until the sauce boils and thickens.
Add the 3 3/4 tablespoons Parmesan cheese and salt and pepper to taste.
To finish canneloni: Pour sufficient sauce into a greased shallow baking dish to cover the bottom.
Arrange the filled canneloni side by side in a single layer in the baking dish.Cover with remaining sauce, sprinkle with the 2 1/2 tablespoons grated parmesan cheese and bake in a moderate oven for 30 minutes.