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.
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).
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.
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.
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:
Oh, and if you love mushrooms, be sure to check out these delicious Mushroom and Smashed Avocado Tacos.
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
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
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
Anne Murphy says
I love that they had gnocchi on a children's menu! Most of those things are so limited (and boring!) but it still makes sense to give a small child a small portion, and...
And your cannelloni sound easy and delicious. Wonderful!
Donna1 says
I know right? Kids menus can be so uninspiring, and my little foodies end up sharing something from the 'mommies menu' as they never want the chicken nuggets and fries 🙂
Martin Mraz says
Are the ounces weight or volume? There's no way to tell!!!
Donna1 says
Hi Martin, thanks for the question. I have converted the recipe to cups to avoid confusion. Hope that helps.
Jane says
These were fantastic! I needed a cannelloni recipe that didn't require spinach. I do love spinach, but, well, because of that we didn't have any left.... Anyhow, I made these last night and they were a hit! No leftovers.
By the way, I tried to rate this recipe as a 5, but I can't determine whether or not I was successful in that endeavor.
Donna1 says
Oh thank you so much for taking the time to leave a comment Jane, I am glad they worked so well for you! It is still one of our favourite dishes around here!!
Cynthia @craftoflaughter says
Shopping for ingredients this morning!!
Thalia @ butter and brioche says
Love love love cannelloni! This looks so simple, cheesy and delicious. Yum.
Whole Food Bellies says
Thanks Thalia! It is definitely simple (I got my husband to try it without me, and it went off without a glitch), and so so yummy!
lifestyletalks.wordpress.com says
Waw! This looks SO delicious! And i love pasta, mushrooms, garlic,....got to try this!
Kate says
I JUST had dinner, and you've got my mouth watering with this post! We LOVE Italian food in our house (as long as I've got TUMS nearby!), so I must give this a try soon!
Ros Emely@stressfreemommies says
Oh wow! These look so yum, I love pasta, so this recipe is right up my alley 😉
Whole Food Bellies says
Thanks Ros! I am a HUGE pasta fan too (especially on weeknights) 🙂
Julie Lichtman says
Drooling right now!! This looks amazing!
Whole Food Bellies says
Haha thanks Julie!
Madiha Nawaz says
Really delicious looking dish! Would love to try it soon 🙂
Thanks for sharing!
Whole Food Bellies says
Thanks so much Madiha! Thanks for stopping by 🙂
shernell says
This dish looks supper delicious, I would definitely like to try this dish. I love how you gave step by step instructions as well. It makes it much easier to make in my own kitchen.
Whole Food Bellies says
Thanks Shernell 🙂 I am glad you like the instructions, I try to make it easy for people that haven't made something like that before!
Patricia @ Grab a Plate says
Your version looks soooo amazing! Love when we can be inspired to create restaurant-style dishes at home! Love it!
Tirralan - Tinseltown Mom says
I love this recipe. I wish I could make it in it's entirely, but my hubby is lactose intolerant, so I'd have to try it without the cheese.
Sandhya says
I am a big fan of mushrooms and your recipe with mushrooms and ricotta cheese sounds delicious!
Traditionallymodernfood says
pasta flavours are perfect..yum yum
Kat from curlsnchard.com says
Those cannelloni sound so delicious <3 And I love when restaurants have a really good kids menu as well! Kids like to eat good food too, some restaurants just seem to forget that 🙂
Allison Gallagher says
I have a total love affair with anything that has ricotta....if it's ricotta and pasta, even better. This looks absolutely delicious and now I totally have to try it out.
Whole Food Bellies says
Haha thanks Allison! I LOVE ricotta too - so so versatile (and delicious)
Jolly says
Very well explained post.... cannelloni looks so yummy 🙂
Whole Food Bellies says
Thanks Jolly 🙂
Crystal says
Mushrooms and ricotta cheese are two of my absolute favorites! Looks super yummy!
Whole Food Bellies says
Me too Crystal 🙂
Chrissa - Physical Kitchness says
Ok wow, this looks amazing. My pasta-loving hubby would devour this! Great recipe!
Whole Food Bellies says
Thanks so much Chrissa 🙂 My hubby ate a LOT of it!