Spinach Mushroom Cannelloni – stuffed cannelloni with a spinach mushroom ricotta filling and topped with an easy homemade marinara sauce. This cannelloni recipe is my all-time favorite.
Cannelloni – My Favorite Pasta Dish
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.
How to Make Cannelloni
This stuffed cannelloni 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.
Stuffed Cannelloni for the Win
Mushroom spinach 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
- 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
- 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
- 1 box No-Boil Lasagna Noodles we use Barilla No-Boil Homemade Flat Lasagna Noodles
- 1 1/2 cups shredded mozzarella cheese
- 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