clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach ricotta cannelloni with mushroom sauce-feature-baked

Spinach ricotta cannelloni with mushroom sauce

Spinach ricotta cannelloni with mushroom sauce, absolutely luxurious from the creamy spinach filling to the rich plump mushrooms and the taleggio and truffle oil, add a wonderful compliment to the pasta and sauce, making this a spectacular dish!

  • Total Time: 1 hour
  • Yield: 3-4 people 1x


  • 200 g fresh spinach
  • 200 g mushrooms
  • 300 g ricotta
  • 3 tablespoons Parmigiano
  • a pinch of nutmeg, salt and pepper
  • 12 cannelloni

Mushroom sauce:

  • 2 tablespoons evo oil
  • 1 clove garlic
  • 1 medium shallot, minced
  • 1 tablespoon butter
  • a pinch of paprika
  • 1 tablespoons each parsley, thyme, chives
  • 1/4 cup white wine
  • 1/2 cup half and half cream
  • 100 g (1/3 cup) Taleggio
  • a drop of truffle oil (optional)


  1. Wash and cook the spinach in a saute pan with evo oil, whole garlic, and chili flakes until wilted and soft. Take off heat, take out garlic, drain, squeeze well, and puree in a small food processor.
  2. In a medium bowl, mix the spinach puree and the ricotta, a pinch of nutmeg, and a little salt. Add the grated Parmigiano, and mix until smooth. Set aside.

Mushroom sauce:

  1. In a saute pan drizzle in evo oil, add butter, minced shallot and garlic whole. Let that sauté until shallot begins to soften and toss in mushrooms, season with salt and pepper, paprika, parsley, thyme, and chives.
  2. Add white wine and let dissipate about 2 minutes. Then, add the cream, and cubed Taleggio. Cook on low heat for 2-3 minutes, until Taleggio has melted and become creamy. Turn off the heat, drizzle a drop of truffle oil, if desired, and set aside.


  1. Preheat the oven to 375°F/190°C.
  2. Fill a pastry bag with the spinach/ricotta mixture and pipe it into the oven-ready cannelloni. Fill from both ends.
  3. Place some of the mushroom sauce at the bottom of a 9x13 inches baking dish.
  4. Arrange filled cannelloni on the sauce, then pour the rest of the sauce over top, spreading evenly.
  5. Cover with foil wrap, and place on the middle rack of the preheated oven. Bake for 20 minutes or the recommended time on the pasta package. Uncover for the last two minutes of cooking. 
  6. Take out of the oven, let sit for a couple of minutes, then serve with a sprinkling of fresh chopped parsley.



You can use any of your favorite mushrooms in substitution to the ones I have used.

If truffle oil is not your thing you can omit it.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Pasta
  • Method: stovetop/oven
  • Cuisine: Italian

Keywords: Cremini mushrooms, shitake mushrooms, oyster mushrooms, vegetarian, Italian cuisine, creamy sauce, stuffed cannelloni, spinach and ricotta, baked pasta,

Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest