Chorizo, Mushroom And Ricotta Cannelloni Recipe

Name: Chorizo, Mushroom And Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 2 None onions, thinly sliced; 1 None chorizo sausage, finely chopped; 2 cloves garlic, crushed; 5 oz button mushrooms, thinly sliced; 1 tbsp chopped rosemary leaves; 1 tsp brown sugar; 12 oz fresh ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup bottled roasted red peppers, drained and chopped; 1/2 cup tomato puree; 1 cup grated mozzarella cheese; 12 None cannelloni pasta shells

Servings: persons

2 tbsp butter
2 None onions, thinly sliced
1 None chorizo sausage, finely chopped
2 cloves garlic, crushed
5 oz button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
12 oz fresh ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup bottled roasted red peppers, drained and chopped
1/2 cup tomato puree
1 cup grated mozzarella cheese
12 None cannelloni pasta shells

1
Melt butter in a medium skillet on high heat. Add onion, chorizo and garlic and saute for 2-3 mins until the onions are soft. Add the mushrooms, rosemary and sugar, and cook, stirring, for 4-5 mins until the onion caramelizes and the mushrooms are tender. Spoon into a medium bowl. Cool slightly. Add ricotta, 1/4 cup of the Parmesan cheese and peppers; mix well. Set aside.
2
Preheat the oven to 350u00b0F. Lightly grease a 11 x 7 inch baking dish. Spread 4-5 tbsp of the tomato puree in the dish. Mix the remaining 1/4 cup Parmesan cheese with 1/2 cup of the mozzarella cheese. Sprinkle on top of the tomato puree.
3
Using a teaspoon or a piping bag, fill the cannelloni shells with the ricotta mixture. Place in a single layer in the baking dish. Top with the remaining tomato puree and 1/2 cup mozzarella cheese.
4
Bake for 30-35 mins until the pasta is tender and the top is lightly browned.

1499

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp butter, 2 None onions, thinly sliced, 1 None chorizo sausage, finely chopped, 2 cloves garlic, crushed, and more.

Yes, Chorizo, Mushroom And Ricotta Cannelloni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo, Mushroom And Ricotta Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions