Mushroom, Sausage, Ricotta, and Basil Cannelloni

Linda Dalton


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. Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

16 small cannelloni
35 Min


  • 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 large
    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


  1. To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
  7. 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.
  8. Top mushrooms with about 2 teaspoons of the ricotta mixture.
  9. Now add about 2 teaspoons of the sausage mixture.
  10. Top with a basil leaf.
  11. Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
  12. 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.
  13. Place rolled cannelloni in the baking dish, seam side down.
  14. Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
  15. Top the cannelloni with most of the remaining tomato sauce.
  16. Top with mozzarella and Parmesan cheese.
  17. Bake uncovered for 35 minutes.
  18. Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.

Printable Recipe Card

About Mushroom, Sausage, Ricotta, and Basil Cannelloni

Main Ingredient: Dairy
Regional Style: Italian

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