Cannelloni alla Partenopea

    1 hour 20 min

    Cannelloni alla Partenopea is a recipe from Napoli. For this reason it is a really tasty dish, rich in flavours and fantastic to astonish everyone.


    Staffordshire, England, UK
    4 people made this

    Serves: 6 

    • 500g lasagne sheets or cannelloni
    • 600g mushrooms, fresh or in oil
    • olive oil
    • 2 tablespoons chopped parsley
    • 1 garlic clove, crushed
    • 1 pinch salt
    • 500ml bechamel sauce
    • 200g mozzarella cheese
    • 450g butter
    • 200g grated Parmesan cheese

    Prep:50min  ›  Cook:30min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Take a pan, fill 3/4 full with lightly salted water, set it on the hob over high heat, and when the water begins to boil, boil the pasta for about 1 minute per side. Drain, and let them dry on a clean cloth without overlapping otherwise they will stick.
    3. Clean the mushrooms well (if using frozen transfer them directly into the pan), slice them and let them cook for about 5 minutes in a pan with olive oil, parsley, a clove of garlic and a pinch of salt, stirring well from time to time.
    4. Take 400ml of the bechamel sauce and melt the 100g of the mozzarella in it. Stir the garlic and mushrooms into the sauce. Stir in the cream until the mixture is creamy looking.
    5. Grease a baking dish of about 25x35 cm and arrange in layers, alternating lasagne sheets with white sauce mixture. Finish with a final layer of lasagne, then cover with the remaining b├ęchamel sauce, dot with flakes of butter here and there and sprinkle over plenty of Parmesan cheese.
    6. Bake for about 1/2 hour. Let your lasagna rest for at least 10 minutes before serving.


    Buy the ingredients at Amorino Italiano!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)