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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.

    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

    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?Let us know how it was!
    Mushroom and Herbed Ricotta Pinnable
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    Reader Interactions

    Comments

    1. Anne Murphy says

      December 24, 2016 at 7:43 pm

      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!

      Reply
      • Donna1 says

        January 03, 2017 at 1:38 pm

        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 🙂

        Reply
    2. Martin Mraz says

      December 20, 2016 at 10:19 am

      Are the ounces weight or volume? There's no way to tell!!!

      Reply
      • Donna1 says

        December 20, 2016 at 1:03 pm

        Hi Martin, thanks for the question. I have converted the recipe to cups to avoid confusion. Hope that helps.

        Reply
    3. Jane says

      January 31, 2016 at 10:25 am

      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.

      Reply
      • Donna1 says

        January 31, 2016 at 7:42 pm

        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!!

        Reply
    4. Cynthia @craftoflaughter says

      October 15, 2015 at 2:48 pm

      Shopping for ingredients this morning!!

      Reply
    5. Thalia @ butter and brioche says

      October 14, 2015 at 7:38 am

      Love love love cannelloni! This looks so simple, cheesy and delicious. Yum.

      Reply
      • Whole Food Bellies says

        October 16, 2015 at 3:59 am

        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!

        Reply
    6. lifestyletalks.wordpress.com says

      September 24, 2015 at 6:09 pm

      Waw! This looks SO delicious! And i love pasta, mushrooms, garlic,....got to try this!

      Reply
    7. Kate says

      September 16, 2015 at 2:21 am

      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!

      Reply
    8. Ros Emely@stressfreemommies says

      September 15, 2015 at 10:44 pm

      Oh wow! These look so yum, I love pasta, so this recipe is right up my alley 😉

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:36 am

        Thanks Ros! I am a HUGE pasta fan too (especially on weeknights) 🙂

        Reply
    9. Julie Lichtman says

      September 15, 2015 at 6:27 pm

      Drooling right now!! This looks amazing!

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:36 am

        Haha thanks Julie!

        Reply
    10. Madiha Nawaz says

      September 15, 2015 at 3:01 pm

      Really delicious looking dish! Would love to try it soon 🙂
      Thanks for sharing!

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:36 am

        Thanks so much Madiha! Thanks for stopping by 🙂

        Reply
    11. shernell says

      September 15, 2015 at 8:45 am

      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.

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:38 am

        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!

        Reply
    12. Patricia @ Grab a Plate says

      September 15, 2015 at 5:10 am

      Your version looks soooo amazing! Love when we can be inspired to create restaurant-style dishes at home! Love it!

      Reply
    13. Tirralan - Tinseltown Mom says

      September 15, 2015 at 3:51 am

      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.

      Reply
    14. Sandhya says

      September 15, 2015 at 1:08 am

      I am a big fan of mushrooms and your recipe with mushrooms and ricotta cheese sounds delicious!

      Reply
    15. Traditionallymodernfood says

      September 14, 2015 at 9:31 pm

      pasta flavours are perfect..yum yum

      Reply
    16. Kat from curlsnchard.com says

      September 14, 2015 at 7:07 pm

      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 🙂

      Reply
    17. Allison Gallagher says

      September 14, 2015 at 4:40 pm

      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.

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:39 am

        Haha thanks Allison! I LOVE ricotta too - so so versatile (and delicious)

        Reply
    18. Jolly says

      September 14, 2015 at 4:18 pm

      Very well explained post.... cannelloni looks so yummy 🙂

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:39 am

        Thanks Jolly 🙂

        Reply
    19. Crystal says

      September 14, 2015 at 3:10 pm

      Mushrooms and ricotta cheese are two of my absolute favorites! Looks super yummy!

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:39 am

        Me too Crystal 🙂

        Reply
    20. Chrissa - Physical Kitchness says

      September 14, 2015 at 3:06 pm

      Ok wow, this looks amazing. My pasta-loving hubby would devour this! Great recipe!

      Reply
      • Whole Food Bellies says

        September 22, 2015 at 2:40 am

        Thanks so much Chrissa 🙂 My hubby ate a LOT of it!

        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!

    More about me →

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