This vegetarian cannelloni is a great dinner option if you fancy doing something a little different with pasta. Mary Berry’s recipe is quick and easy and ready in under an hour
- 1 tbsp olive oil
- 500g (1lb 2oz) mixed mushrooms, such as shiitake, chestnut, and button, roughly chopped
- 3 garlic cloves, crushed
- 225g (8oz) baby spinach, roughly chopped
- salt and freshly ground black pepper
- 400g can tomatoes, drained and juice discarded
- 2 tbsp pesto
- 75g (21⁄2oz) freshly grated
- Parmesan cheese
- 12 cannelloni tubes
- For the sauce
- 75g (21⁄2oz) butter
- 75g (21⁄2oz) plain flour
- 900ml (11⁄2 pints) hot milk
- 100ml (31⁄2fl oz) double cream
- 2 heaped tbsp pesto
Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
Bake for 30–35 minutes or until golden brown and bubbling.
To make the cannelloni easier to serve, arrange them in neat rows in a rectangular dish.