Mushroom and Herbed Ricotta Cannelloni

• Produce

  • 4 cups Button mushrooms, white
  • 2 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 1 tbsp Thyme, fresh

• Condiments

  • 2 cups Marinara sauce

• Pasta & Grains

  • 1 box Cannelloni shells

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Ricotta cheese, Fresh

• Liquids

  • 2 tbsp Water

• Other

  • 1 cup parmigiano region cheese (grated and divided into two

Found on wholefoodbellies.com

Description

Directions

• Preheat oven to 400F
• Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
• Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
• While the mushrooms are cooking, mix the ricotta with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the parmigiano. Season with salt and pepper and stir well to combine
• Stuff the cannelloni tubes with the mixture (see notes for a tip)
• In the same skillet you used for cooking the mushrooms, add half of the marinara sauce and the water. Arrange the cannelloni on top of the sauce, and then top that with the remaining sauce and the rest of the parmigiano
• Cover with aluminium foil and pop into the oven for 30 minutes