4 Cheese Morel Vegetable Stuffed Cannelloni with Fennel Cannellini Bean Sauce

Let’s get two things straight, shall we?
First of all: Secret Recipe Club is awesome.
Second of all: Baking with whole wheat flour = whole wheat hockey pucks. And I mean that in the least Canadians-love-hockey sense possible. Seriously. I don’t like hockey. Or whole wheat hockey pucks.
This month for SRC I got paired with Frugal Antics of a Harried Homemaker. By her own words, being a mom pretty much defines who she is at this point in time. I loved being assigned her blog because that life is so the opposite of my mine; I was able to hear some amazing antidotes and check out some dishes I wouldn’t ordinarily eat. And that’s what SRC is all about, right? – meeting new people, stepping out of your comfort zone, and trying new things. Her honesty and love of food is obvious – and so is her love for her children… Which is nice, because I’d likely shovel the little buggers in the head. With love, of course. 
She ‘s also got some great recipes – it was difficult to narrow down my decision. Originally I settled on English Muffins. I’d substituted whole wheat for the white flour….and apparently I don’t know how to work that shit. Hello, hockey pucks.
And because I was a terrible SRC member this month and procrastinated my assignment for the first (and last) time, I wasn’t able to give it a second shot.
This dish ended up being very enjoyable. I had to sub out the Schiaffoni noodles for cannelloni and the porcini mushrooms for morels, but otherwise kept everything the same. Decadent, cheesy, pasta goodness. If I’m being honest, I did find the bean sauce – which reminded me an awful lot of mushroom gravy – a little odd. I think next time I’ll keep to the traditional tomato sauce. Otherwise though, total hit. And I’ll be following Frugal Antics in the future for sure. Maybe you should too….?

Cheese Morel Vegetable Stuffed Cannelloni with Fennel Cannellini Bean Sauce

Cook Time 1 hr
Total Time 1 hr
Servings 4 servings


For Pasta:

  • 16 ounce package Schiaffoni pasta
  • 1/4 cup dried morel mushrooms rehydrated in 1 cup hot water (save the water for the sauce), roughly chopped.
  • 1/2 Medium Onion finely diced.
  • 2 Garlic Cloves minced.
  • 1/2 C Carrots grated.
  • 1 C Spinach cooked & chopped.
  • 1 Tsp Ground Nutmeg.
  • 2 C Ricotta Cheese.
  • 6 Oz. Cream Cheese.
  • 1/2 C Pecorino Romano grated.
  • 1 C Mozzarella grated.
  • Fresh Cracked Black Pepper.
  • Extra Virgin Olive Oil.

For the Sauce:

  • 2 Tbsp Butter unsalted.
  • 2 Tbsp White All-Purpose Flour.
  • Reserved Mushroom Liquid.
  • 1/2 C Dry White Wine.
  • 1 C Chicken or Veggie Stock.
  • 2 Tsp Fennel Pollen.
  • Kosher Salt & Fresh Cracked Black Pepper.
  • 1 14 oz. Can Cannellini Beans rinsed & drained.


  • In a large skillet, saute the onions, garlic and re-hydrated mushrooms in olive oil over medium heat for about 5 to 7 minutes or until onions start to gain a bit of color on them.
  • As that cooks, combine the ricotta, cream cheese, pecorino romano and mozzarella in a food processor; blend until smooth.
  • Once the onion mixture if finished cooking, stir the spinach, carrots, nutmeg, and said mixture together until well blended. Season well with lots of pepper.
  • Meanwhile, boil the pasta for 7-10 minutes, or until el dente and drain well. Rinse with cold water.
  • Lightly grease a casserole dish and set aside. Spoon - or manhandle - filling into each noodle until full. Place in prepared casserole dish.
  • Cover with foil and bake in the oven for 45 minutes.
  • Sauce: Melt butter in the same skillet that you sauteed the vegetables over medium heat. Add the flour and stir until smooth. Next, add the mushroom liquid, white wine and chicken stock to the flour mixture, stirring all the while to prevent lumps and ensuring you get all the bits off the bottom of the pain. Season well with salt, pepper and fennel pollen to taste and simmer 5 minutes to blend the flavours. Add the beans and heat through. Serve the sauce over the stuffed pasta.
  • Eat.
Tried this recipe?Let us know how it was!



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