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Dinner Recipes

Mushroom and Ricotta Cannelloni

Meaty mushrooms guarantee this lightened-up veggie take on an Italian classic truly satisfies — and you’ll never miss pricey sausage in the filling.

Serving Size:


Active Time:

40 min.

Total Time:

1 hr.


  • 8 oven-ready lasagna noodles, from 9 oz. pkg.
  • 2 Tbs. olive oil
  • 1 onion, chopped
  • 1 lb. mushrooms, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cloves garlic, minced
  • 1 cup part-skim ricotta cheese
  • ⅓ cup + 2 Tbs. shredded Parmesan cheese
  • 1½ cups tomato-basil pasta sauce, from 24-oz. jar
  • Fresh basil leaves


  1. Heat oven to 350°F. Place noodles in 13”x9” baking dish, overlapping as needed; pour hot tap water halfway up side of dish. Let noodles soak until pliable, 10 min. Remove noodles; transfer to clean surface in single layer with one short side of each facing you. Pat dry with paper towels; cover.
  2. Meanwhile, in 12” nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 3-4 min. Add mushrooms, salt and pepper; cook, stirring, until browned and liquid evaporates, 5-7 min. Add garlic; cook 30 sec. Transfer to bowl; cool. Stir in ricotta and ⅓  cup Parmesan.
  3. Spoon 1 cup sauce over bottom of 9” sq. baking dish. Dividing evenly, spoon mushroom filling on one short end of each noodle; roll up to enclose filling. Place in baking dish seam side down. Spoon remaining ½ cup sauce over top. Cover; bake until hot and noodles are tender, 20 min. Uncover; sprinkle with remaining Parmesan. Garnish with basil.

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