Experience the perfect fusion of Italian flavors with this innovative Mushroom, Sausage, Ricotta, and Basil Cannelloni recipe. By replacing traditional cannelloni noodles with egg roll wrappers, this dish offers a unique twist that enhances both texture and ease of preparation. Ideal for both casual family dinners and special occasions, these cannelloni bundles are packed with savory mushrooms, flavorful sausage, creamy ricotta, and fresh basil, all wrapped in delicate wrappers. Whether you’re looking to impress guests or enjoy a comforting meal at home, this versatile recipe is sure to become a favorite.
Ingredients for Mushroom, Sausage, Ricotta, and Basil Cannelloni
- 8 egg roll wrappers, cut in half
- 1 large jar (24 ounces / 680 grams) of your favorite tomato or spaghetti sauce
- 1 bunch fresh basil
- Parmesan and mozzarella cheese for topping
MUSHROOM FILLING
- 1 tablespoon (15 milliliters) olive oil
- 8 ounces (230 grams) button mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon (2.5 milliliters) kosher salt
- Freshly ground black pepper, to taste
RICOTTA FILLING
- 8 ounces (230 grams) part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup (25 grams) grated Parmesan cheese
- 1/3 cup (45 grams) shredded low-fat mozzarella cheese
- 1 teaspoon (5 milliliters) crushed red pepper flakes (optional)
- Pinch of kosher salt and black pepper
SAUSAGE FILLING
- 3 sweet Italian sausages, casings removed
- 2 teaspoons (10 milliliters) olive oil
How to Make Mushroom, Sausage, Ricotta, and Basil Cannelloni
- Prepare the Mushroom Filling: In a large skillet, heat 1 tablespoon (15 milliliters) of olive oil over medium to medium-low heat. Add 8 ounces (230 grams) of sliced button mushrooms and 2 finely chopped cloves of garlic. Sauté until the mushrooms are browned and tender, approximately 8 to 20 minutes, ensuring the garlic does not burn. Once cooked, transfer the mixture to a separate bowl and set aside.
- Cook the Sausage: In the same skillet, add 2 teaspoons (10 milliliters) of olive oil and cook 3 sweet Italian sausages over medium heat. Break the sausage into small pieces as it browns, cooking until it loses its pink color. Drain any excess oil from the pan, then stir in 1/4 cup (60 milliliters) of tomato or spaghetti sauce. Combine well and remove from heat, setting the mixture aside.
- Prepare the Ricotta Filling: In a medium-sized bowl, mix together 8 ounces (230 grams) of part-skim ricotta cheese, 1 lightly beaten large egg, 1/4 cup (25 grams) of grated Parmesan cheese, 1/3 cup (45 grams) of shredded low-fat mozzarella cheese, 1 teaspoon (5 milliliters) of crushed red pepper flakes (if using), and a pinch of kosher salt and black pepper. Stir until all ingredients are well incorporated.
- Assemble the Cannelloni: Preheat your oven to 375°F (190°C). Spread 1/3 cup (80 milliliters) of tomato or spaghetti sauce on the bottom of a large baking dish. On a clean work surface, place one egg roll wrapper and add 2 to 3 tablespoons of the mushroom and garlic mixture to the center. Top with approximately 2 teaspoons (10 milliliters) of the ricotta mixture, followed by 2 teaspoons (10 milliliters) of the sausage mixture. Add a fresh basil leaf on top of the sausage. Sprinkle a pinch of mozzarella and Parmesan cheese over the fillings, then carefully roll up the wrapper, folding the backside over the top and the front side to meet the back, creating about a 1 1/4-inch (3.2 centimeters) overlap.
- Arrange in Baking Dish: Place the rolled cannelloni seam side down in the prepared baking dish. Repeat the assembly process with the remaining wrappers and fillings, arranging the rolls snugly in the dish.
- Top with Sauce and Cheese: Once all cannelloni are placed in the baking dish, pour the remaining tomato or spaghetti sauce over the top. Sprinkle generously with additional mozzarella and Parmesan cheese to cover the rolls.
- Bake the Cannelloni: Place the baking dish in the preheated oven and bake uncovered for 35 minutes, or until the cheese on top is golden brown and bubbly.
- Serve and Enjoy: Remove the cannelloni from the oven and let them cool slightly. Garnish with fresh basil leaves before serving. Serve the warm cannelloni with extra tomato or spaghetti sauce on the side for dipping.
This Mushroom, Sausage, Ricotta, and Basil Cannelloni recipe offers a delightful twist on traditional Italian cuisine by utilizing egg roll wrappers instead of standard noodles. The combination of sautéed mushrooms, savory sausage, creamy ricotta, and fresh basil creates a harmonious blend of flavors that is both comforting and sophisticated. Perfect for family dinners or entertaining guests, these cannelloni rolls are versatile and easy to prepare. The addition of crispy egg roll wrappers provides a unique texture that complements the rich fillings, making each bite a delicious experience. Elevate your meal repertoire with this inventive and tasty cannelloni dish that is sure to impress and satisfy every palate.
