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Ricotta, Shallot, Garlic and Mushroom Cannelloni

Adapted from Martha and Marley Spoon



1/2 lb white mushrooms

2 garlic cloves

1/2 lb lasagna sheets (use half, cut in half)

30 oz organic ricotta

3 oz organic mascarpone cheese

1 small shallot

1 sprig of fresh thyme

1 tablespoon olive oil

1 tablespoon all purpose flour


Preheat oven to 450 F


Dice mushrooms, shallots, garlic, and fresh thyme.


Add 1 tablespoon of olive oil in a cast iron or sauce pan (I prefer lodge cast irons

Add mushrooms, shallots, thyme (save 1/2 of the thyme for the top), and 2 garlic cloves; stir until golden brown and liquid has almost evaporated.

In a large bowl add mushrooms mixture to ricotta and add a good size pinch of salt and pepper.

In a small separate saucepan over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of flour and stir together for one minute. Turn off heat and and stir in mascarpone, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. add 1/4 cup of sauce into cast iron skillet.

Take cut noodles and dived ricotta mixture evenly, down the middle of the noodles make a strip of the ricotta mixture on each piece. starting with one end, roll into cylinders and then transfer to cast iron, seam sides down. Pour the remainder of the sauce on top. Add the rest of the thyme on top of the cannelloni.

Cover the top of the cast iron with an oven safe lid, place in oven and bake for 20 minutes. Remove lid and and bake for another 5- 10 minutes.


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