Artichoke, Leek and Mushroom Cannelloni Artichoke, Leek and Mushroom Cannelloni

Artichoke, Leek and Mushroom Cannelloni | Food styling by Christopher St. Onge | Prop styling by Sasha Seymour Image by: Jeff Coulson

Fresh homemade cannelloni are a cinch to make—all you need to do is cut, fill and roll! Piping the filling onto the pasta makes for a mess- and fuss-free assembly, but feel free to spoon on the filling if you don't have a piping bag on hand. Serve with a mixed green salad.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Credits : Canadian Living Magazine


Tomato Sauce:


Get the recipe: Fresh Pasta Dough

Tomato Sauce: In bowl, stir together strained tomatoes, garlic, honey, salt, pepper and 3/4 cup water. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)

Filling: In large nonstick skillet, heat oil over medium-high heat; cook leeks, mushrooms, garlic, rosemary and half each of the salt and pepper, stirring, until softened, about 6 minutes. Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in artichokes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In bowl, stir together leek mixture, grana Padano, ricotta, egg and remaining salt and pepper. Set aside.

Pasta: With pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with flour. Feed sheet through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until fifth-widest setting (about 2 mm) is reached.

On lightly floured work surface, cut dough into twelve 5-inch (12 cm) squares; discard scraps. (Make-ahead: Flour generously, layer between parchment paper and freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Thaw at room temperature until soft enough to fold, about 20 minutes.) Brush excess flour from tops of squares.

In small bowl, whisk egg with 1 tsp water. Working with 1 square at a time, spoon or pipe filling along bottom edge of pasta; brush egg mixture along top edge. Starting from bottom edge, roll up pasta.

Spoon one-third of the sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Arrange cannelloni, seam side down, in baking dish. Top cannelloni with remaining sauce, spreading to coat; cover with foil. Bake in 375°F (190°C) oven until pasta is tender yet firm and sauce is bubbling, about 45 minutes.

Topping: Sprinkle cannelloni with mozzarella; bake, uncovered, in 375°F (180°C) oven until mozzarella is melted, about 5 minutes. Let stand for 10 minutes. Sprinkle with basil.

Tip from The Test Kitchen: There's no need to use a piping tip when filling them cannelloni—even a plastic bag with one corner cut off will do!

Makes 12 cannelloni.

Nutritional facts per cannelloni: about

  • Fibre 2 g
  • Sodium 552 mg
  • Sugars 5 g
  • Protein 12 g
  • Calories 227.0
  • Total fat 9 g
  • Potassium 313 mg
  • Cholesterol 83 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g


  • Iron 21.0
  • Folate 30.0
  • Calcium 19.0
  • Vitamin A 14.0
  • Vitamin C 8.0
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Artichoke, Leek and Mushroom Cannelloni