If you love Italian food but want something straightforward and cozy, this light version of rolled cannelloni with ham and mushrooms is sure to please. It makes a welcoming meal for any night of the week—a creamy, delicious dish that comes together with ease and brings a smile to everyone at the table.
Ingredients
- 8-10 cannelloni pasta tubes or fresh lasagna sheets
- 200g cooked ham, finely chopped
- 250g fresh mushrooms, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 300g ricotta or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 egg
- 1 teaspoon dried oregano or Italian herbs
- Salt and pepper
For the Sauce:
- 2 cups tomato sauce
- 1/4 cup heavy cream (optional)
- Fresh basil, for garnish
step by step instructions
Let’s start with the filling, which comes together in just a few easy steps. First, set a large pan over medium heat and add your olive oil, followed by the chopped onion. Sauté it for two to three minutes, just until it begins to soften and smell sweet.
Next, add the garlic and diced mushrooms to the onions in your pan. Cook them together for about six minutes, letting the mushrooms release their moisture while the flavors begin to mingle. Once the mixture is golden and most of the liquid is gone, toss in the chopped ham and stir it all together for a final minute or two.
Take the pan off the heat and let your mixture cool down while you get the cheese ready. In a bowl, blend the ricotta, mozzarella, Parmesan, your egg, and dried herbs until smooth. Don’t forget a little pinch of salt and a grind of fresh black pepper for extra flavor.
Now bring the cooked mushroom and ham mix into your cheese bowl. Fold everything together with a spoon until the filling looks creamy and full of bits of ham and mushrooms. If you’re preparing ahead, this mix can go in the fridge until you’re ready to roll.
Prepare your pasta by briefly cooking the cannelloni tubes or fresh lasagna sheets so they’re just flexible, then drain and let them cool. Lay out each pasta piece on a clean board and spread a nice spoonful of filling at one end of each.
Roll up your pasta sheets with the filling inside, or use a small spoon or piping bag to fill the tubes. Arrange your stuffed cannelloni seam-side down in a lightly greased baking dish, lining them up close so they support each other.
Pour your tomato sauce over the rolled cannelloni, making sure all the pasta is covered. For extra creaminess, swirl in a bit of heavy cream over the sauce—this step is optional but adds a delicious touch.
Sprinkle some extra mozzarella and Parmesan over the top of your dish. Cover the baking dish with foil and bake it at 180°C (350°F) for 25 minutes, so the cheese melts and the filling warms all the way through. Remove the foil and bake for another 10-15 minutes, until everything is bubbling and golden.
Give the cannelloni a few minutes to rest once it’s out of the oven. Garnish with torn fresh basil leaves before serving so you get that sweet, fresh aroma. Serve your cannelloni with a crisp salad or warm bread, and you have a perfect, homey Italian meal.
