This Italian cannelloni recipe is sure to be a hit for mushroom lovers! The filling combines savory mushrooms with creamy potatoes baked in a rich white sauce. It is one of the most divine cannelloni recipes I have ever tried!
History
The two most traditional and popular ways Italians serve cannelloni (manicotti in USA) are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce and/or béchamel.
As you can imagine, the filling for this potato and porcini cannelloni is different. It contains potato puree and porcini mushrooms. The sauce is a yummy creamy béchamel.
Although this potato and porcini mushroom cannelloni (manicotti) recipe isn’t traditional, it’s popular. In fact, I found quite a number of versions for it on Italian recipe sites. The recipe I followed is the most simple, except I also added cremini mushrooms. You can use just porcini (ceps) or include another type of mushroom if you prefer.
Cannelloni or Manicotti
In Italy, we say cannelloni, while in the US, it is common to either say cannelloni or manicotti.
Cannelloni and manicotti can be used interchangeably to describe large pasta tubes that are typically filled and baked. The Italian word “cannelloni” translates to “large tubes,” while “manicotti” means “sleeves.”
Cannelloni originated in Italy, with some of the earliest versions dating back to the 19th century. They are traditionally made by rolling fresh lasagna sheets around a filling.
When you buy either of these pasta types in the US you may find cannelloni is usually sold with a smooth surface, and manicotti is sometimes sold with a smooth surface or with ridges. For this recipe you can use either depending on your preference.
Ingredients
Cannelloni/Manicotti Tubes: You can choose between dried or fresh cannelloni (homemade) based on availability and preference. Both work well for this recipe!
Potatoes: The potato puree helps bind the ingredients together and pairs beautifully with the savory mushrooms. If you have leftover mashed potato, you can use that.
Mushrooms: This recipe is pretty versatile with the type of mushrooms you can use. However, I recommend using mushrooms that are savory-rich, like porcini and cremini, for the best flavor. Dried porcini will need to be soaked in warm water for at least 30 minutes, then drained and chopped.
I have made this recipe before and substituted cremini mushrooms for pioppini mushrooms, and the mushroom cannelloni was also very delicious.
Shallot or Small Onion: Shallots add a mild, slightly sweet flavor. If unavailable, a small onion can be used as a substitute.
White Wine: Used to deglaze the pan and add more balance and flavor to the dish. If you prefer not to cook with alcohol, you can omit it. If the pan has slightly caramelized or browned bites, you can use a splash of water or stock to deglaze it.
Parmigiano Reggiano: This cheese adds a rich, savory flavor to the filling and sauce. If you are vegetarian, make sure to use a vegetarian parmesan alternative as Parmigiano Reggiano contains animal rennet.
Rosemary: Adds a fragrant, herbal note to the mushroom filling. If you prefer, you can substitute rosemary with fresh parsley, which also complements the mushroom filling well.
Expert Tips
Sautéing the Mushrooms: Sauté the mushrooms until they have released all their moisture and begin to brown. This concentrates their flavor and prevents the filling from becoming watery.
Mashed Potato Consistency: When preparing the mashed potatoes for the filling, aim for a slightly firmer consistency to ensure they hold well within the cannelloni. Don’t use too much milk when mashing to avoid creating a runny filling.
Baking Dried Cannelloni: When you are using dried cannelloni tubes, make sure they are covered well with the bechamel sauce. The sauce will help cook the dried pasta while it bakes.
Step by Step Instructions
1) Boil the potatoes unpeeled in salted water until soft. Drain, peel, and mash them with a bit of milk and butter until creamy yet slightly rough. Season with salt and pepper.
2) In a skillet, heat some olive oil over medium heat. Sauté the finely chopped shallot or onion until it begins to soften.
3) Add the sliced cremini mushrooms and rosemary, and cook for a few minutes. Then add the porcini. Increase the heat, add the white wine, and allow the alcohol to evaporate. Reduce the heat and simmer until the mushrooms are tender. Set aside some cooked mushrooms for topping before baking.
4) In a bowl, combine the mashed potatoes, half of the remaining Parmigiano Reggiano, and the majority of the cooked mushrooms (reserve some for topping). Use a hand blender to break down larger pieces but don’t overly blend to maintain some texture.
5) Melt the butter in a saucepan over medium heat. Sift in the flour to make a roux and cook for 1-2 minutes while mixing occasionally.
6) Gradually pour in the milk, stirring continuously to prevent lumps.
7) Stir in a third of the grated Parmigiano Reggiano and continue stirring over low heat until the sauce thickens. Season with salt and nutmeg.
8) Preheat the oven to 200°C (390°F).
9) Using a teaspoon or a piping bag, fill each cannelloni tube with the potato and mushroom mixture from one end to the other.
10) Spread some béchamel sauce in the bottom of a baking dish then add the mushroom cannelloni.
11) Cover the filled-cannelloni with the remaining béchamel sauce. Sprinkle the reserved cooked mushrooms and the rest of the grated Parmigiano Reggiano on top.
12) Cover the dish with aluminum foil and bake for the first 15 minutes. Remove the foil and continue baking for another 15-25 minutes until the top is golden and crispy.
13) Let the dish stand for 5 minutes after baking before serving.
Storage and Leftovers
Allow the mushroom cannelloni to cool to room temperature before storing. Place any leftover cannelloni in an airtight container and refrigerate. Properly stored, the dish will keep for up to 3 days.
To reheat the leftovers, cover them with aluminum foil and warm in an oven preheated to 350°F until heated throughout. Alternatively, you can reheat the cannelloni in the microwave covered until hot throughout.
Fresh or Dried Cannelloni?
You can make this potato and porcini mushroom cannelloni (manicotti) with dried pasta tubes, which is what I did or you can make it with fresh cannelloni. However, fresh cannelloni is a bit of a misnomer because it doesn’t really exist.
As I have mentioned earlier in the post, fresh cannelloni are, in fact, rolled-up lasagne pasta sheets. That fact gives you two options; buy the fresh sheets ready-made or make them yourself! If you’d like to make them yourself you can follow my recipe for homemade lasagne.
If you decide to use dried cannelloni make the béchamel a little more liquid as the pasta will have to cook in the sauce. I also cooked the dish covered in aluminium for 15 minutes before removing the cover so that the top of the pasta can get nice and crispy!
Fresh pasta cooks very fast and there’s probably no need to cover it. Just bake until the top is a nice golden crispy brown and the pasta is cooked enough to eat. If the pasta doesn’t seem cooked and the top is already brown enough, just cover the dish with aluminum foil until the pasta is ready.
More Recipes You May Like:
If you decide to make this mushroom cannelloni, please let me know how it turned out and if you liked it. You can leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetito!
This recipe was originally published in 2018 but has been updated.
Mushroom Cannelloni (Manicotti) Recipe
This Italian cannelloni recipe is sure to be a hit for mushroom lovers! The filling combines savory mushrooms with creamy potatoes baked in a rich white sauce. It is one of the most divine cannelloni recipes I have ever tried!
Ingredients
- 16 Cannelloni (manicotti) 4 cannelloni per person
- 14 oz Potatoes or leftover mashed potatoes
- 7 oz Frozen porcini mushrooms or 2oz dried porcini mushrooms (if fresh cleaned and sliced, if dry, soaked in warm water for 30 mins, drained and chop)
- 7 oz Cremini mushrooms cleaned and sliced
- 1 handful Fresh parsley chopped
- 1 Shallot or small onion peeled and finely chopped
- 3 ½ oz Parmigiano Reggiano grated. Vegetarians should use vegetarian cheese
- ½ glass White wine
- Salt to taste
- Pepper to taste
For the béchamel
- 2 oz all purpose flour
- 2 oz butter plus a bit extra for the potato puree
- 4 ¼ cups fresh milk plus a bit extra for the potato puree
- ½ teaspoon nutmeg
Instructions
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Boil the potatoes unpeeled in salted water until soft. Drain, peel, and mash them with a bit of milk and butter until creamy yet slightly rough. Season with salt and pepper.
-
In a skillet, heat some olive oil over medium heat. Sauté the finely chopped shallot or onion until it begins to soften.
-
Add the sliced cremini mushrooms and rosemary, and cook for a few minutes. Then add the porcini. Increase the heat, add the white wine, and allow the alcohol to evaporate. Reduce the heat and simmer until the mushrooms are tender. Set aside some cooked mushrooms for topping before baking.
-
In a bowl, combine the mashed potatoes, half of the remaining Parmigiano Reggiano, and the majority of the cooked mushrooms (reserve some for topping). Use a hand blender to break down larger pieces but don’t overly blend to maintain some texture.
-
Melt the butter in a saucepan over medium heat. Sift in the flour to make a roux and cook for 1-2 minutes while mixing occasionally.
-
Gradually pour in the milk, stirring continuously to prevent lumps.
-
Stir in a third of the grated Parmigiano Reggiano and continue stirring over low heat until the sauce thickens. Season with salt and nutmeg.
-
Preheat the oven to 200°C (390°F).
-
Using a teaspoon or a piping bag, fill each cannelloni tube with the potato and mushroom mixture from one end to the other.
-
Spread some béchamel sauce in the bottom of a baking dish then add the mushroom cannelloni.
-
Cover the filled-cannelloni with the remaining béchamel sauce. Sprinkle the reserved cooked mushrooms and the rest of the grated Parmigiano Reggiano on top.
-
Cover the dish with aluminum foil and bake for the first 15 minutes. Remove the foil and continue baking for another 15-25 minutes until the top is golden and crispy.
-
Let the dish stand for 5 minutes after baking before serving.
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Notes
For dried pasta tubes make the béchamel a little liquid as the pasta has to cook in it. Check the pasta is cooked before serving. Depending on the quality of the pasta it may take a bit longer.
If you use dried porcini make sure to soak them in warm water for 30 minutes and then drain and chop them before using.
Nutrition
Calories: 546kcalCarbohydrates: 72gProtein: 23gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 44mgSodium: 497mgPotassium: 874mgFiber: 6gSugar: 4gVitamin A: 595IUVitamin C: 24mgCalcium: 331mgIron: 4mg
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