Cannelloni ai Funghi e Formaggio

Cheese and Mushroom Cannelloni


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a very rich version of this classic baked pasta dish, made lighter with the addition of a tomato sauce and some fresh basil. Vary the taste of this perfect supper recipe by using different kinds of mushrooms and cheese.


  • 25 g/1 oz/2 tbsp butter, melted
  • 250 g/9 oz fresh pasta sheets
  • 45 ml/3 tbsp olive oil
  • 1 garlic clove, lightly crushed
  • 3 small onions, chopped
  • 500 g/ lb/8 cups mushrooms, roughly chopped
  • 115 g/4 oz/½ cup cream cheese

For the Sauce

  • 25 g/1 oz/2 tbsp unsalted butter
  • 250 g/9 oz drained canned tomatoes, seeded and coarsely chopped
  • 200 ml/7 fl oz/scant 1 cup single/light cream
  • 150 g/5 oz/ cups freshly grated Parmesan cheese, plus extra to serve
  • 8 fresh basil leaves, torn, plus extra to serve
  • sea salt and ground black pepper


  1. Preheat the oven to 160°C/325°F/Gas 3. Brush the butter over the base and sides of a large shallow ovenproof dish.
  2. Blanch the pasta sheets in salted boiling water and drop them into cold water to prevent them sticking to each other.
  3. Heat the oil in a pan and add the garlic. Fry until the garlic is just pungent, then discard.
  4. Add the chopped onions and the mushrooms to the garlicky oil. Cook for about 10 minutes or until both have softened.

  5. Transfer the onions and mushrooms to a mixing bowl, season with salt and pepper, and gently stir in the cream cheese.

  6. Take a sheet of pasta and drain and blot it carefully. Place it flat on a board and add a tablespoonful of the mushroom filling. Roll up the pasta and place it in the buttered dish. Repeat with the remaining pasta sheets and filling.

  7. To make the sauce, melt the butter in a separate pan and add the tomatoes. Simmer over a low heat for about 10 minutes.

  8. Season with salt and ground black pepper and add the cream, half the Parmesan cheese and the basil, then remove from the heat.
  9. Pour the sauce over the filled cannelloni. Sprinkle with the remaining Parmesan cheese and bake for 15-20 minutes, until golden and bubbling.
  10. Leave to stand for 5 minutes before serving with extra Parmesan and basil on top.