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4.43 from 14 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Pasta
Keyword: Ricotta Cannelloni
Servings: 6 serves
Calories: 196kcal
Author: Whole Food Bellies


  • 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


  • 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


Calories: 196kcal | Carbohydrates: 11.6g | Protein: 10.6g | Fat: 12.3g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 299mg | Fiber: 1.3g | Sugar: 2.1g