Real Recipes From Real Home Cooks ®

mushroom, sausage, ricotta, and basil cannelloni

★★★★★ 3
a recipe by
Linda Dalton
Coconut Creek, FL

I love to use egg roll wrappers for my cannelloni and stuff them with the ingredients I normally use in lasagna. These are small little bundles of goodness that are great as an appetizer or main dish.

Blue Ribbon Recipe

We loved the flavor combination in this superb and easy cannelloni recipe. It's layered with sauteed mushrooms, fine cheese, sweet Italian sausage, and fresh basil. Using egg roll wrappers instead of noodles is genius. It makes them easy to layer and they have a delicate texture reminiscent of cannelloni noodles. You could serve this for a family dinner or for a special occasion. It's versatile and a must-try.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 16 small cannelloni
cook time 35 Min
method Bake

Ingredients For mushroom, sausage, ricotta, and basil cannelloni

  • 8
    egg roll wrappers cut in half
  • 1
    large jar of your favorite tomato/spaghetti sauce
  • 1 bunch
    fresh basil
  • Parmesan and mozzarella cheese for topping
  • 1 Tbsp
    olive oil
  • 8 oz
    button mushrooms, sliced
  • 2 clove
    garlic, finely chopped
  • 1/2 tsp
    kosher salt
  • freshly ground black pepper
  • 8 oz
    part-skim ricotta cheese
  • 1 lg
    egg, lightly beaten
  • 1/4 c
    grated Parmesan cheese
  • 1/3 c
    shredded low-fat mozzarella cheese
  • 1 tsp
    crushed red pepper flakes (optional)
  • pinch
    kosher salt and black pepper
  • 3
    sweet Italian sausages, casings removed
  • 2 tsp
    olive oil

How To Make mushroom, sausage, ricotta, and basil cannelloni

  • Adding oil to a saucepan.
    To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
  • Sauteeing mushrooms and garlic in a saucepan.
    Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.
  • Browning the sausage.
    To prepare the sausage filling, saute sausage meat in a large pan on medium heat in the small amount of oil, breaking up the meat into small pieces as it browns.
  • Adding tomato sauce to the browned sausage.
    Drain any oil from the pan and when the meat has lost its pink color. Add 1/4 cup of tomato sauce. Stir to combine and remove to a separate bowl and set aside.
  • Ingredients for the cheese filling in a bowl.
    To make the cheese mixture, combine all cheese ingredients in a medium-size bowl. You're now ready to assemble all the components and start rolling your egg roll cannelloni.
  • Tomato sauce in the bottom of a baking dish.
    Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
  • Three mushrooms on an eggroll wrapper.
    On cutting board or work surface, place one egg roll strip and in the center add 2 or 3 cooked mushrooms with garlic. This is layer one.
  • Ricotta sauce on the mushrooms.
    Top mushrooms with about 2 teaspoons of the ricotta mixture.
  • Adding sausage to the wrapper.
    Now add about 2 teaspoons of the sausage mixture.
  • Topping with a basil leaf.
    Top with a basil leaf.
  • Adding cheese to the wonton wrapper.
    Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
  • Folding the wonton wrapper.
    Fold the backside of the egg roll over the top and the front side to meet the back. You should have about 1 1/4 inch overlap.
  • Rolled cannelloni placed in baking dish.
    Place rolled cannelloni in the baking dish, seam side down.
  • All the cannelloni rolled in the baking dish.
    Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
  • Cannelloni topped with tomato sauce.
    Top the cannelloni with most of the remaining tomato sauce.
  • Cannelloni topped with cheese.
    Top with mozzarella and Parmesan cheese.
  • Cannelloni baked until cheese golden brown.
    Bake uncovered for 35 minutes.
  • Two Mushroom, Sausage, Ricotta, and Basil Cannelloni on a plate.
    Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.