Beef & Pork Cannelloni with Baby Bella and Alfredo and Fontina Cheese
Louisa's Beef & Pork Cannelloni combined with Fontina and Asiago cheeses and creamy Alfredo sauce creates a hearty, savory dish. Plus who does not love baked pasta?
Ingredients
- 8 Louisa Beef & Pork Cannelloni
- 1 jar (about 24 ounces) Alfredo sauce
- 8 oz. baby bellas, quartered
- 2 garlic cloves, shaved
- 1 tbsp. fresh thyme, stemmed
- ½ stick of butter
- 8 oz. Fontina cheese
- 3 tbsp. Asiago cheese
- Parsley for garnish
Directions
- Preheat oven to 375°.
- Melt butter in a large skillet over medium-low heat.
- Add mushrooms garlic and thyme. Season with salt & pepper and sauté for 3-4 minutes. Set aside and keep warm.
- Spread a portion of the Alfredo sauce on the bottom of the baking dish. Arrange cannelloni on top and cover with the remaining Alfredo sauce. Sprinkle with Fontina and Asiago.
- Cover dish tightly with aluminum foil. Bake 25 minutes. Remove foil and bake 5 minutes longer (or until cheese turns golden brown)
- Top cannelloni with mushrooms. Serve immediately.
Cannelloni Beef & Pork
