1hamI use cooked [ingredient], but you can also use raw [ingredient] instead
5garlic
1parsley
1eggjust the yolk
2.6 ozofGruyèregrated
2.6 ozofParmesangrated
5.3 ozofbutton mushroomssliced (drained weight if canned)
vegetable oil
Sauce
2.6 lboftomatoes You can use whole peeled tomatoes in their own juice
2onions
4garlic
10fresh basil
olive oil
Pasta
2cannelloniAllow about 6 cannelloni per person
Instructions
Stuffing
Blanch the spinach for 10 minutes in a pot of boiling water. Once removed from the water, squeeze it in a colander to drain it thoroughly.
Sauté the bacon bits in a little oil. Drain off the excess fat, then add the mushrooms, chopped garlic, and parsley, along with the ham and ground meat. Cook for a few minutes over medium heat until the meat is browned.
Next, add the coarsely chopped spinach and stir well over the heat so that the spinach breaks down and blends with the rest of the filling. Turn off the heat and let it cool.
Once the filling has cooled, stir in the egg yolk and sprinkle half of the Gruyère and half of the Parmesan on top.
Sauce
Sauté the sliced onion, then add the crushed tomatoes, garlic, salt, and basil. Cook uncovered over low heat in a skillet. Remove from heat before all the liquid has evaporated. To ensure the cannelloni are tender, the sauce should not be too thick.
Cannelloni
While the filling is cooling, cook the cannelloni according to the package directions in a large pot of boiling salted water with a little cooking oil.
Some brands of cannelloni do not require pre-cooking, so you can skip directly to the next step.
Preheat your oven to 190°C. Drain the cannelloni on a paper towel, and spread half of the tomato sauce over a baking sheet or a large baking dish.
Stuff the cannelloni (it’s easier to do by hand), then place them in the baking dish. Once all the cannelloni are stuffed, cover them with the remaining tomato sauce. Grate the remaining Gruyère and Parmesan cheese over the dish.
Bake the cannelloni in the oven for about 30 minutes at 190°C, following the instructions on the pasta package.