Recipes

Chicken, Mushroom and Ricotta Cannelloni

Details

6 serves
2 hours 15 minutes

Notes

This Chicken, Ricotta and Mushroom Cannelloni recipe was developed with the SA Mushrooms team as part of the Mushroom Mondays series in November of 2020!

Mushrooms and cheese are such a fine marriage of tasty ingredients with many health benefits. Mushrooms are rich in antioxidants, beta glucan, B vitamins (riboflavin, niacin, and pantothenic acid), copper and potassium.  Ricotta is a great source of calcium and provides a range of other essential nutrients including vitamin A, riboflavin, niacin, vitamin B12, Vitamin K, iodine, phosphorus, selenium and zinc.

See our range of Mushroom and Cheese pairings:

  1. Mushroom, Mozzarella and Haloumi Toastie
  2. Quattro Formaggi Gnocchi
  3. Stuffed Portobello Mushrooms

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Ingredients

Sauce
½ cup Grated Parmesan
2 cans diced tomatoes
700g passata
1 brown onion, finely chopped
2 garlic cloves, finely chopped
7 fresh basil leaves
salt, to taste
Pasta and Filling
500g Traditional Ricotta
500g Swiss Brown Mushrooms, finely chopped
3 Tbsp olive oil
2 cloves of garlic, finely chopped
¼ cup parsley, finely chopped
1 small red chilli, finely chopped
500g chicken mince
500g baby spinach
salt and pepper, to taste
250g x 2 dried cannelloni tube pasta

Preparation

1 In a large saucepan, add olive oil and fry off onion and garlic until fragrant. Add diced tomato, passata, basil and stir to mix evenly. Season with salt. Leave to simmer for approximately an hour.
2 Preheat oven to 180C.
3 While sauce is cooking, create the filling. Pour the three tablespoons of olive oil into a fry pan and add garlic, parsley and chilli, frying until fragrant. Then add mushrooms, chicken mince and baby spinach. Season with salt and pepper. Cook for 10-15 minutes and set aside to cool.
4 Once mixture is cooled, add in ricotta cheese. Mix to combine.
5 When sauce has finished cooking, remove from heat and put a layer of sauce on the bottom of a 30cm x 20cm baking.
6 Using a teaspoon or your hands, fill cannelloni shells with the cheese and mushroom mixture. Line them one by one in a baking tray until it is full, but not overstuffed.
7 Completely cover cannelloni with remainder of sauce and sprinkle parmesan cheese on top. Cook in the oven for 25-30 minutes.
8 Remove from oven and serve.

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