Cannelloni with chicken and mushroom filling

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 2 tbsp oil
• 750 g tomatoes, chopped
• salt and pepper
• Sugar
• 50 g butter
• 25 g flour
• ¼ liter of milk
• 40 g Parmesan, grated
• 300 g mushrooms
• 400 g chicken breast fillet(s)
• Thyme
• 1 bunch of parsley
• 125g mozzarella
• 20 cannelloni
• 250 g cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the tomato sauce, chop 1 onion, garlic, and rosemary. Fry in oil. Add the tomatoes and simmer for 15 minutes. Season with salt, pepper, and sugar. For the béchamel sauce, melt the butter, add the flour, and sauté. Stir in the milk and cream and bring to a boil. Season with salt and pepper and stir in the cheese. For the filling, chop the mushrooms and 1 onion. Dice the chicken breast fillet and fry in the butter for about 3 minutes. Add the onion and mushrooms and fry for another 3 minutes. Season with salt, pepper, and thyme. Chop the parsley and dice the mozzarella. Add to the meat mixture. Place everything in a piping bag without a nozzle and pipe it into the cannelloni. Spread the tomato sauce on the bottom of a baking dish, place the cannelloni on top, and spread the béchamel sauce over the top. Bake for 30 – 40 minutes at 200°C.