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    Home » All Recipes

    Author: Donna | Published: Sep 18, 2018 | Modified: Sep 22, 2018

    Mushroom and Herbed Ricotta Cannelloni

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    Mushroom and Herbed Ricotta Cannelloni

    With the weather cooling down you absolutely need this ricotta cannelloni in your life. It is simple, comforting, delicious, and belly-warming. Tubes of pasta filled with mushroom and herbed ricotta - perfection!  Get the whole family involved - the kids will have a blast stuffing the shells.

    This recipe has been updated from the original September 2015 version in order to provide a better experience for our readers. This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.

    This recipe came about after spending the most amazing week traveling around with family.....eating. 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.

    Which tends to happen with all our family vacations. What can I say, we like food.

    Mushroom and Herbed Ricotta Cannelloni

    So on this particular trip, 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 kid's menu was awesome. Normally I steer clear of kids menus because they tend to consist of hot dogs and nuggets, but here?!? Here my two-year-old dined on some homemade in-house potato and spinach gnocchi that they have had on the menu since 1976 or something! And it was so good I would happily have ordered a serve for myself (and yes...I did eat the leftovers).

    Mushroom and Herbed Ricotta Cannelloni

    Tell me About This Mushroom and Herbed Ricotta Cannelloni.

    Anyway, I digress. One of the dishes we ordered was a beautiful mushroom and ricotta cannelloni with duck confit.

    This is my version....

    A family-friendly version...with no duck confit.

    Please note: I do NOT have extremely hairy arms...these are my husbands lovely arms!
    Please note: I do NOT have extremely hairy arms...these are my husband's lovely arms!

    It is in no way as fancy as our lovely restaurant counterpart, because, let's 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 the highchair banging anything he can get out of the only drawer he can reach.

    But this one still tastes soooo good! I promise.

    Mushroom and Herbed Ricotta Cannelloni

    I hope you love it.

    I for one 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.

    Pssst I use my big lodge skillet for this recipe, grab one for yourself here:

    Smashed Avocado and Mushroom Tacos

    Oh, and if you love mushrooms, be sure to check out these delicious Mushroom and Smashed Avocado Tacos.

    Mushroom and Herbed Ricotta Cannelloni

    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.

    Recipe

    Mushroom and Herbed Ricotta Cannelloni

    Whole Food Bellies
    With the weather cooling down you absolutely need this ricotta cannelloni in your life. It is simple, comforting, delicious and belly warming. Tubes of pasta filled with mushroom and herbed ricotta - perfection!  Get the whole family involved - the kids will have a blast stuffing the shells.
    4.43 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main
    Cuisine Pasta
    Servings 6 serves
    Calories 196 kcal

    Ingredients
      

    • 1 box cannelloni shells or homemade if you have the time
    • 2 cups marinara sauce of choice or 1 jar
    • 2 tablespoon extra virgin olive oil
    • 2 cloves garlic minced
    • 4 cups white button mushrooms chopped
    • 1 tablespoon fresh parsley chopped
    • 1 tablespoon fresh thyme chopped
    • 1 ½ cups fresh ricotta cheese
    • 1 cup parmigiano reggiano cheese grated and divided into two
    • 2 tablespoon water
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    Instructions
     

    • 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

    Nutrition

    Calories: 196kcalCarbohydrates: 11.6gProtein: 10.6gFat: 12.3gSaturated Fat: 4.9gCholesterol: 20mgSodium: 299mgFiber: 1.3gSugar: 2.1g
    Keyword Ricotta Cannelloni
    Tried this recipe?Leave a comment HERE and let us know how it was!
    Mushroom and Herbed Ricotta Pinnable
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    Reader Interactions

    Comments

    1. Victoria Gimbel says

      February 28, 2018 at 2:18 pm

      I just made this recipe and it was delicious. I added some red wine to the mushrooms after browning, and mixed in some shredded mozzarella cheese to the ricotta.

      Reply
      • Donna1 says

        February 28, 2018 at 9:14 pm

        Yum, I love the idea of adding the red wine to the mushrooms, it would add such a depth of flavor that would pair perfectly with the tomato based sauce!! So good 🙂

        Reply
    2. Sasha @ Eat Love Eat says

      December 29, 2016 at 1:34 am

      This looks like amazing comfort food!

      Reply
      • Donna1 says

        January 03, 2017 at 1:36 pm

        Thanks Sasha 🙂

        Reply
    3. Amanda Mason says

      December 26, 2016 at 6:50 am

      This looks and sounds so fantastic! I love a good pasta dish! I'll be trying this one!

      Reply
      • Donna1 says

        January 03, 2017 at 1:37 pm

        Yay 🙂

        Reply
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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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