Ingredients (for approx. 4-5 people)

• 15 canelloni (approx. 175 g)
• 250 g Parmesan cheese, finely grated
• Butterflakes

For the tomato sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 tbsp tomato puree
• 125 ml white wine
• 900 g strained tomatoes
• Salt, pepper

For the filling:

• 250 g brown mushrooms
• 1 tbsp olive oil
• 1 clove of garlic, finely chopped
• 1 bunch parsley, finely chopped
• Salt, pepper
• 400 g ricotta
• 50 g Parmesan cheese, finely grated
  

Heat the Merklinger to approx. 200°C.

To make the tomato sauce, heat the oil in a pan and add the onion
and garlic in the pan. Stir in the tomato purée and sauté briefly. Deglaze with the white wine and bring to the boil. Then add the strained tomatoes and stir in the
Simmer the sauce for approx. 20 minutes.

During this time, make the filling. To do this, clean the mushrooms and chop very finely.

Heat the olive oil in a cast iron pan in the Merklinger and sauté the mushrooms, garlic and parsley in it. Season with salt and pepper and leave to cool.

Stir the mushrooms and Parmesan into the ricotta and season again with salt and pepper to taste.

Pour half of the tomato sauce into a roasting tin.

Now fill the canelloni. The best way to do this is with a piping bag with a perforated nozzle. (This is why the mushrooms for the filling need to be very finely chopped).

Place the filled pasta on the tomato sauce and spread the rest of the sauce on top. The canelloni should be covered with it. Sprinkle with Parmesan cheese and dot with knobs of butter. Place the roasting pan on the firebrick and bake the canelloni for approx. 35 minutes at 180-200°C.