Mushroom Kale & Ricotta Cannelloni
Yields 14
Cannelloni is a good alternative to a worldwide famous lasagne. Tubes of lasagne-like pasta are stuffed with different fillings and baked in the oven with sauce and cheese. Recently getting more and more popular this dish is perfect for enliven your Italian collection of recipes.
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
  1. 200g Mushrooms
  2. 20g Butter
  3. 300g Ricotta
  4. 1 large Onion
  5. 100g Kale
  6. 150g Spinach
  7. 50g Pine Nuts
  8. 70g Cheddar
  9. 14 Cannelloni pasta tubes
  10. 1 tsp Salt
  11. 1 tbsp Olive Oil
  12. 1 tin of Chopped Tomatoes
  13. 150ml Water
  14. 1 Garlic Clove
  15. ½ tsp Sugar
  16. 1 tsp Mixed Herbs
  17. ½ tsp Salt
  18. ¼ tsp Chilli
  19. Pinch of Smoked Paprika
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  1. Chop mushrooms and fry them in a pan over medium heat without butter first to get rid of excess water. When water evaporates add chopped onions and butter. Fry until onions get soft – about 7-10 min constantly stirring.
  2. Add ricotta and mix well.
  3. Add kale and spinach and a splash of water to create a little bit of steam to cook the greens. Keep stirring until kale and spinach reduces twice in size.
  4. Add toasted pine nuts, salt and black pepper and mix well. Set aside to cool down.
  5. In a meantime prepare the sauce. In a medium size pan fry chopped garlic with a splash of olive oil for few minutes. Add tined tomatoes and 150ml of water and bring to the boil.
  6. Add seasoning, mix well and boil for another 5 min. Set aside.
  7. Preheat the oven to 180C.
  8. Now it gets a little tricky – to stuff the cannelloni tubes with filling. I’m not fussy to use my hands when I work with food but if it is not something you can do try the piping bag with a bigger hole.
  9. Fill in all the tubes and place them in a glass or ceramic baking tray/roasting dish with quite high sideboards. Pour the sauce and sprinkle cheese on top.
  10. Cook for 25-30 min in the oven. Serve hot.