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

Mushroom and Herbed Ricotta Cannelloni

Name: Mushroom and Herbed Ricotta Cannelloni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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

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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.

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.

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.