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Cannelloni with Mushrooms and Bacon in Béchamel sauce

Updated: Apr 1

  • A wonderful Italian dish of cannelloni, combined with mushrooms and bacon in béchamel sauce. I just adore Italian cuisine because there are so a good deal of pasta, perfect for preparing incredible specialties. All the pasta is phenomenal, and so are these impressive cannelloni. Try this recipe, you will not regret. The taste is phenomenal, you will see for yourself.

Ingredients: cook all on low moderate heat, baking tray 25×25 cm, total time: 80 min 4 persons
  • 12–14 cannelloni


  • 500 gr mushrooms/ cut in leaves

  • 2 Tablespoons olive oil

  • 2 onions/ finely chopped

  • 2 cloves garlic/ finely chopped

  • 1 tsp dry spice /Vegeta

  • 1 Tablespoon butter

  • 1/2 tsp salt

  • 1 tsp pepper

  • 1 tsp thyme

  • 2-3 full Tbsp sour cream/ or Philadelphia cream

  • 2 full Tbsp fresh parsley/ finely chopped

For Sprinkle:

  • 200 g bacon/ diced

  • 250 g of Gouda cheese to sprinkle on the cannelloni

  • 1 teaspoon dried oregano for sprinkle on the béchamel sauce

  • 100 gr freshly grated Parmesan Cheese/ every level and on the top

  • 2-3 Tbsp tomato pasta over béchamel

Béchamel sauce Ingredients:

  • 570 ml milk

  • 50 g butter

  • 50 g flour

  • 1/2 tsp salt

  • A pinch of nutmeg



  1. Finely chop the onions and fry it in oil 10 min. Add 1 teaspoon of Vegeta / dry spice and stir. Add mushrooms and cook well on low to moderate heat, cover pot and wait for the water to evaporate. Leave some liquid for the topping. Cooking 20-25 min), then add the garlic, butter, and mix well. Season with salt and pepper. Cook more for 5 minutes. Extinguish the fire and finally add 2-3 full tablespoons sour cream or Philadelphia cream, 2 full Tbsp chopped fresh parsley and mix well. Fill is ready.

  2. In another pan, fry the bacon chopped into thin sheets.

  3. Bake until it is just a little transparent, be careful not to overcook.

  4. When done, turn off the heat and set aside

  • When the béchamel done, start filling and arranging the cannelloni.


  1. When is all done, you can fillet your cannelloni.

  2. Fill the cannelloni and arrange in the casserole previously greased with béchamel sauce and tomato paste, arrange the cannelloni stuffed next to each other.

  3. This is the order:

(1st level-béchamel sauce + tomato paste + thyme + cannelloni stuffed + bacon + Gouda cheese +béchamel sauce + tomato paste + thyme + Gouda cheese), and repeat.

When you reach the end with the rest of the béchamel pour over the cannelloni, add the rest of the tomato paste and sprinkle with Gouda cheese, Parmesan cheese and oregano.

  1. Bake at 180 °C for 30–35 minutes/ depending on the oven.

  2. Wait 10 -15 minutes well/ then cut into cubes as desired. Buon appettito!

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