Ok you NEED this ricotta cannelloni in your life, it is simple and so delicious!
We just spent a gorgeous week travelling around with family; eating. I suppose technically it was a family vacation, but we literally spent the entire time eating (and drinking), I’m not gonna sugarcoat it….we ate….lots.
One of the most fantastic meals we shared, was at a little restaurant in Carmel, CA called Casanova. Every single thing we ordered was amazeballs. Even the frickin kids menu was awesome. Normally I steer clear of kids menus, but here, my two year old dined on some potato and spinach gnocchi that they have had on the menu since 1976 or something! And it was awesome.
Mushroom and Herbed Ricotta Cannelloni
Anyway, I digress. One of the dishes we ordered was a beautiful mushroom and ricotta cannelloni with duck confit, and a lot of other fancy things I can’t remember. This is my version. A family friendly version. It is in no way as fancy as our lovely restaurant counterpart, because, lets face it…I am making this whilst my two year old is sitting on the bench begging to help, and my 1 year old is sitting in his highchair banging anything he can get out of the only drawer he can reach from there.
But this one still tastes A-mazing! I promise.
I hope you love it. I love leftovers, and this tasted absolutely amazing the next day….and I was so hungry I didn’t even heat it up. I used my Fresh Heirloom Tomato Sauce, which gave the whole dish an extra sweetness, but if you don’t have time to make a sauce from scratch, then a good quality marinara will work just as well.
What do you think? I would love to hear from you. Be sure to leave a comment, like on Facebook, tweet to Twitter or pin for later. Have a great week! Happy eating.
- 1 box cannelloni shells or homemade if you have the time
- 2 cups marinara sauce of choice or 1 jar
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 4 cups white button mushrooms chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh thyme chopped
- 1 1/2 cups fresh ricotta cheese
- 1 cup parmigiano reggiano cheese grated and divided into two
- 2 tbsp water
Preheat oven to 400F
Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
While the mushrooms are cooking, mix the ricotta with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the parmigiano. Season with salt and pepper and stir well to combine
Stuff the cannelloni tubes with the mixture (see notes for a tip)
In the same skillet you used for cooking the mushrooms, add half of the marinara sauce and the water. Arrange the cannelloni on top of the sauce, and then top that with the remaining sauce and the rest of the parmigiano
Cover with aluminium foil and pop into the oven for 30 minutes