Two Peas and Their Pod

Spinach Mushroom Cannelloni

Spinach Mushroom Cannelloni

I love Italian food-pizza, pasta, gelato-they all make me happy. One of my favorite pasta dishes is cannelloni. For starters, I like saying the word, isn’t it a cool word? :) I  also really like the cheesy stuffed pasta shells, pasta at it’s best. This spinach mushroom cannelloni recipe is my all time favorite.

This recipe may sound time consuming, but I promise it is super easy. The spinach mushroom ricotta filling doesn’t take long to mix together and the marinara sauce is simple.  You can use store bought marinara sauce, but I promise my sauce is worth a little extra effort. I do cheat a little and use store bought lasagna noodles. Barilla’s flat homemade no-boil lasagna noodles never let me down.

Assembling the cannelloni is fun. I love rolling up each pasta sheet that has been stuffed with the spinach mushroom cheese filling and sauce. I always top the cannelloni with a generous amount of sauce and mozzarella cheese before popping it in the oven.

Spinach mushroom cannelloni is the perfect dish for pasta lovers. It is especially delicious on a cold winter day. There is something warming and comforting about pasta that has been stuffed with spinach, mushrooms, sauce, and lots of cheese. Go ahead and help yourself to a warm serving of spinach mushroom cannelloni tonight. I won’t tell if you go back for seconds either:)

Spinach Mushroom Cannelloni

Yield: Makes 12-14 cannelloni

Cook Time: 35 minutes (bake time)

Ingredients:

Filling:

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
3 cups fresh spinach
2 cups sliced mushrooms
1 1/2 cups ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg, beaten
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt

Marinara Sauce:

1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
Dash crushed red pepper
1 teaspoon fennel seeds
3 (15 ounce) cans diced tomatoes
1 tablespoon tomato paste
3 tablespoons chopped fresh basil
Salt and pepper, to taste

Pasta:

1 box No-Boil Lasagna Noodles (we use Barilla No-Boil Homemade Flat Lasagna Noodles)

Cheese Topping:

1 1/2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray and set aside.

2. To make the filling-in a large sauce pan heat olive oil over medium-high heat. Add onion and garlic, cook until tender, about five minutes. Stir in spinach and mushrooms, cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat.

3. In a large bowl, stir together ricotta cheese, mozzarella cheese, and parmesan cheese. Add egg and mix until well combined. Stir in spinach mushroom mixture and seasonings. Set aside while you make the sauce.

4. To make the sauce-in a large stockpot heat olive oil over medium-high heat. Add onion and garlic and cook for about five minutes. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes.

5. For the pasta-add lasagna noodles to a large pot of boiling water that has been salted. Cook for three minutes or until the noodles are al dente. Do not overcook, they will finish cooking in the oven. Carefully remove noodles from water and lay flat on a wire cooling rack.

6. To assemble the cannelloni-spread about a 1/2 cup of the sauce in the baking dish. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 tablespoon of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni. Top cannelloni with remaining sauce and 1 1/2 cups mozzarella cheese. Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil and bake for 5 additional minutes, until cheese is melted.

Note-Cannelloni can be assembled (but not baked) one day ahead. Chill and keep in the refrigerator. Let stand at room temperature 15 minutes before baking. It also freezes well.

If you like this spinach mushroom cannelloni, you might also like:

Stuffed Shells with Spinach, Ricotta, and Mushrooms from Two Peas and Their Pod
Spring Vegetable Cannelloni from Daily Unadventures in Cooking
Chicken Cannelloni from This Week for Dinner

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89 Responses to “Spinach Mushroom Cannelloni”

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  1. 1
    Blog is the New Black — January 10, 2011 @ 3:49 am

    I have some ricotta in the fridge just waiting for me to make these!

  2. 2
    Jessica @ How Sweet — January 10, 2011 @ 4:47 am

    I’ve never made cannelloni. This looks delicious!

  3. 3
    Erica — January 10, 2011 @ 5:20 am

    Stuffed pasta is amazing. My favorite is stuffed shells, but I’ve never tried cannelloni. They look out of this world. Something about warm ricotta…mm!

  4. 4
    Heather (heather's dish) — January 10, 2011 @ 5:38 am

    this reminds me of what we used to make for my mom every Mother’s Day…it’s one of her favorite dishes!

  5. 5
    Estela @ Weekly Bite — January 10, 2011 @ 5:50 am

    This looks delicious! I don’t think I’ve had cannelloni before.

  6. 6
    Katrina — January 10, 2011 @ 6:05 am

    Mmm this is my kind of cannelloni! Great recipe.

  7. 7
    Amanda — January 10, 2011 @ 6:53 am

    I love how you think its “cheating” to use store bought lasagna noodles! :) Beautiful recipe!! Great job!

    • twopeas replied: — January 10th, 2011 @ 8:43 am

      We make homemade pasta, but I didn’t this time:)

  8. 8
    marla {family fresh cooking} — January 10, 2011 @ 7:06 am

    Such a wonderful dinner & great for leftovers too!! xo

  9. 9
    megan @ whatmegansmaking — January 10, 2011 @ 7:19 am

    I absolutely love canneloni! I haven’t had it in forever, but it was one of my favorite meals in college. Thanks for reminding me of it!

  10. 10
    Cathy B. @ Bright Bakes — January 10, 2011 @ 7:20 am

    Oh wow, I’m a sucker for any pasta filling containing spinach! :)
    This looks fantastic…Also going to have to check out those pasta noodles…never used the no-cook before..
    love,
    cathy b. @ brightbakes

  11. 11
    allison [Haute Box] — January 10, 2011 @ 7:27 am

    I love cannelloni. I should make it more often! Thanks for posting Maria :)

  12. 12
    Jeanette — January 10, 2011 @ 7:54 am

    What comfort food! I might try this with whole grain lasagna and low-fat cheeses. Love the idea of mushrooms and spinach in these cannelloni.

  13. 13
    Lori @ RecipeGirl — January 10, 2011 @ 8:02 am

    So I’m always wondering what makes cannelloni different than manicotti… is it just the shells? We’ve always made manicotti in our house. Your cannelloni looks worthy of trying! I love Italian food too!

    • twopeas replied: — January 10th, 2011 @ 8:42 am

      I think it is just the shells, everything else is pretty much the same!

  14. 14
    alison @ Ingredients, Inc. — January 10, 2011 @ 8:20 am

    This looks fantastic! Can’t wait to try this!

  15. 15
    Lauren — January 10, 2011 @ 8:22 am

    Yum! I love mushrooms!

  16. 16
    Marly — January 10, 2011 @ 8:24 am

    Love this vegetarian dish!

  17. 17
    kat — January 10, 2011 @ 8:25 am

    I think its kind of funny you end up boiling no-boil noodles. I like making this type of dish too, sort of a rolled lasagna

    • twopeas replied: — January 10th, 2011 @ 8:41 am

      I know, but I like the flat style noodles and Barilla’s are great:)

  18. 18
    Rebecca — January 10, 2011 @ 8:48 am

    I’m trying this tonight! Is there anything better than spinach and mushrooms? It sounds delish!!!

  19. 19
    Shaina — January 10, 2011 @ 9:00 am

    Stuffed pasta is one of my absolute favorite meals and always has been. This looks fabulous!

  20. 20

    Mmm, what a healthy and delicious looking dish. Thanks for this great dinner idea and awesome winter recipe!

  21. 21
    Miss @ Miss in the Kitchen — January 10, 2011 @ 9:25 am

    This sounds so delicious. I love Italian, but I’ve never made cannelloni, I usually make manicotti. The spinach and mushrooms must add another great dimension of flavor.

  22. 22
    Jenny Flake — January 10, 2011 @ 9:35 am

    Gorgeous and delicious!

  23. 23
    Fallon — January 10, 2011 @ 9:51 am

    Yes this is definite comfort food for me, I must make soon!

  24. 24
    Joanne — January 10, 2011 @ 10:19 am

    I love that these use no-boil lasagna noodles! Makes life so much easier.

  25. 25
    fooddreamer — January 10, 2011 @ 10:47 am

    This looks truly delicious! Funny how just the fact that the pasta is stuffed makes it seem that much more tasty. Yum.

  26. 26
    Tracy — January 10, 2011 @ 10:49 am

    Comfort food at its finest!!

  27. 27
    bunkycooks — January 10, 2011 @ 11:03 am

    This looks so good and I wish I had some right now during this crazy snowstorm! I love the Barilla no-boil noodles and have made a similar cannelloni dish…so good!

  28. 28
    Lucy Lean — January 10, 2011 @ 11:08 am

    Can’t wait to try this at home with the kids

  29. 29
    Aggie — January 10, 2011 @ 11:17 am

    oh my goodness…so delicious!!

  30. 30
    Susan — January 10, 2011 @ 11:20 am

    Yum! This one is going on my short list!

  31. 31
    Rosemary @ Sprigs of Rosemary — January 10, 2011 @ 12:11 pm

    Cannelloni just happens to be my all-time favorite dish! I made it for our Christmas feast. I’ve never made anything but a meat/spinach filling; I’d really like to try this. And your suggestion to use Barilla’s flat lasagne noodles (instead of the crepes I usually make) just might convince me I can make this more often than once a year!

  32. 32
    Pam — January 10, 2011 @ 12:24 pm

    It looks delicious and hearty. I love cannelloni.

  33. 33
    Christina — January 10, 2011 @ 12:27 pm

    I LOVE cannelloni. I order it almost every time we go out to an Italian restaurant. This looks divine!

  34. 34
    teresa — January 10, 2011 @ 12:32 pm

    oh yum, so flavorful and healthy, love it!

  35. 35

    Oh, you tugged at my heart strings there…that looks amazing!

  36. 36
    zerrin — January 10, 2011 @ 12:48 pm

    Fantastic! Mushroom, spinach and cheese combination is always irresistible for me. Yummy!

  37. 37
    Georgie — January 10, 2011 @ 12:51 pm

    You make the yummiest food! Nom Nom award for this!

  38. 38

    These look wonderful. Look forward to fixing these real soon. Love your blog!

  39. 39

    Looks awesome! So looking forward to making them.

  40. 40
    natalie (the sweets life) — January 10, 2011 @ 2:37 pm

    these look great! I don’t think I’ve ever had cannelloni. Need to change that!

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