Mushroom and Ham Cannelloni
Mushroom and Ham Cannelloni, a delicious creamy Italian Pasta dish. Cannelloni / Manicotti stuffed with a mushroom and ham filling, topped with a white sauce and cheese. Perfect.
Yesterday in Italy we were celebrating Martedi Grasso or Shrove Tuesday.
In Italy it is the last day of Carnivale, a very cute holiday for children, they dress up and spend the afternoon with their parents in the Town Square.
Everyone eats Frappe and Castagnole! And that was the day I remade my Ham and Cheese Stuffed Cannelloni.
What is the difference between Cannelloni and Manicotti?
To tell the truth I really can’t say there is much difference. Some say Manicotti is an Italian American term for Cannelloni.
Which I can actually believe because I have never heard an Italian in Italy say Manicotti.
Some say Manicotti is a filled crepe rather than a dry Pasta Shell which is a Cannelloni.
Although I have seen recipes for Manicotti made with pasta shells. Some say Manicotti is filled with a cheese filling and Cannelloni with meat.
One is made with a red sauce and the other a white sauce. But I say, whatever you want to call this Baked Dish, Cannelloni or Manicotti it’s delicious either way.
Should the noodles be cooked before stuffing?
I would say yes, make sure to cook them in boiling salted water just until very al dente, they will finish cooking in the oven.
Also make sure to separate and dry them when you remove them from the water or they will stick together.
How to store it
Cooked Cannelloni or Manicotti should be kept in the fridge for up to 3 -4 days.
Uncooked Manicotti or Cannelloni can be frozen in air tight containers or bags. They will keep for up to 1-2 months.
How to Cook Frozen Cannelloni
Place frozen pasta in a baking pan and cover with desired sauce, cover the pan with foil and bake for approximately 35 minutes. Let stand 5-10 minutes before serving.
More Delicious Baked Pasta Dishes
- Homemade Creamy White Sauce Lasagna
- Creamy Cheesy Baked Pasta
- Homemade Creamy Baked Pancetta Macaroni
- Crepe Cannelloni with Meat Sauce
- Spinach Ricotta Cannelloni
So however you call this Ham and Cheese Cannelloni I hope you enjoy it. Buon Appetito!
Mushroom and Ham Cannelloni
Ingredients
- 16 cannelloni / manicotti tubes
- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- 3/4 teaspoon oregano
- 3/4 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup chopped cooked ham (50 grams)
- 1/2 cup freshly grated parmesan cheese (50 grams)
- 3/4 cup chopped fresh mozzarella (125 grams)
WHITE SAUCE
- 2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- pinch salt
- 2 1/2 cups milk (2% or whole milk) (560 grams)
- TOPPING
- 1/4 cup freshly grated parmesan (25 grams)
Instructions
- Pre-heat oven to 350° (180° celsius). Dot the bottom of a 9x12 (23x30cm) baking dish with approximately 1 tablespoon of butter, set aside.
- Cook the Cannelloni tubes in boiling salted water until very al dente, drain and towel dry before stuffing.
MUSHROOM FILLING
- In a medium frying pan over medium heat add the olive oil, mushrooms, oregano, parsley, salt and water, cook until tender and liquid has evaporated, add chopped ham and continue cooking for approximately 2 minutes. Remove from heat, let cool then fold in the cubed mozzarella and ¼ cup parmesan cheese.
WHITE SAUCE
- In a melted pot add the butter and heat on medium until melted, add the flour and salt and whisk to combine, slowly add the milk and continue whisking until thickened. Remove from heat. Place ½ a ladle of white sauce on the bottom of the baking dish.
- Stuff the cannelloni tubes with 2-3 dessert spoons of mushroom/cheese mixture, place the cannelloni in a single layer in the prepared baking dish continue until finished, then spoon the remaining white sauce over the cannelloni and sprinkle with the remaining ¼ cup freshly grated parmesan. Bake for approximately 20-25 minutes. Let sit 5 minutes before serving. Enjoy!
Nutrition
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Your mushroom and ham cannelloni looks wonderful. I make my own pasta and cut the rectangular pieces to be the shells. I like to make ahead and freeze. Have you done this recipe with homemadew shells and if so how long would it take from freezer to onen? Would you reccomend any special method to doing so?
Thanks
Have a great day
Hi Diana, I have yet to make it with homemade pasta, but I have made other cannelloni with homemade. I would bake straight from the freezer, it may take an extra bit of time 5-15 minutes of baking. 🙂
It is simply perfect. Easy to follow and my guests were impressed. Thanks!
Hi Marina, thanks so much, so glad everyone enjoyed it. Take care!
Amo Ãtalo pasta . Quero aprender tidas .
What can I substitute for mushrooms in the recipe
Hi Doreen, you could substitute with peas, zucchini (chopped), maybe even broccoli. Let me know if you try it.
Delicious! Thank you for the recipe!
Excellent recipe and very well explained. Have you tried to use spanish or iberico ham? It should be very tasty 🙂
Hi Pere, thanks glad you enjoyed it. I haven’t tried it with spanish or iberico but I will check it out.
This looks so good and cheesy!! I’m learning so much about every day life in Italy through your blog 🙂 Love it!
Sounds absolutely scrumptious!! I am thinking about giving something up — but I don’t know what. As food bloggers, don’t we have to taste? That is making things just a bit difficult. Perhaps I should give lobster tail and filet mignon :-). Yep that’s what I’ll do plus walk three miles a day. I’ll have to walk more than that after I make your fantastic cannelloni. I’m thinking about trying it with seafood. Grazie Rose
Hi Marisa, food blogging makes it so darn difficult! Let me know how it is with seafood. Have a great day.
Oh my! I am absolutely craving this for dinner, now! Thank you for the idea and lovely recipe!
Hi Anniemarie, thank you hope you enjoy it.
Sounds delicious. Can you substitute anything for the ham. I don’t eat meat but I do eat poultry and fish.
Hi, I think you could try it with some cooked turkey breast, chop it up and continue as you would with the ham. Turkey and mushrooms are good together. Let me know how it turns out. Thank you.