Recipe/ Vegetarian

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. 
 
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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

Total

Yield 4 servings

Ingredients

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.

Instructions

  1. 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.
  2. As that cooks, combine the ricotta, cream cheese, pecorino romano and mozzarella in a food processor; blend until smooth.
  3. 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.
  4. Meanwhile, boil the pasta for 7-10 minutes, or until el dente and drain well. Rinse with cold water.
  5. Lightly grease a casserole dish and set aside. Spoon - or manhandle - filling into each noodle until full. Place in prepared casserole dish.
  6. Cover with foil and bake in the oven for 45 minutes.
  7. 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.
  8. Eat.

 

 
 

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  • Kristen
    March 26, 2012 at 5:43 PM

    I am glad you liked this. I think my kids could use a little shovel to the head once in a while…are you available?

    • Kristy Lynn
      March 27, 2012 at 3:50 PM

      hahaha i’m glad you know i jest… and if you pay well enough, anytime 😉

  • Patti
    March 26, 2012 at 6:25 PM

    Oh mercy me! Kristy these look and sound amazing! Great job! I’ve added Chinese Pork Dumplings. Happy Reveal Day!

    • Kristy Lynn
      March 27, 2012 at 3:50 PM

      oooh! i can’t wait to check em out!

  • Gingered Whisk
    March 26, 2012 at 6:48 PM

    Oh my goodness! I am kind of glad that your whole wheat hockey pucks didn’t turn out because this dish, is awesome!!!!!!!!!!!!!!

    • Kristy Lynn
      March 27, 2012 at 3:51 PM

      HA – thanks lovely!

  • Lindsey at NW Backyard Veggies
    March 27, 2012 at 12:27 AM

    I’m thrown off by the bean topping as well, but then again, I’m not much of a culinary explorer (I leave that up to you professionals). The rest of it looks absolutely wonderful.

    • Kristy Lynn
      March 27, 2012 at 3:51 PM

      hardly a professional. but i’ll take it!

  • Swathi Iyer
    March 27, 2012 at 2:44 AM

    Looks delicious, love the toppings.

  • amy @ fearless homemaker
    March 27, 2012 at 4:14 PM

    this looks lovely. i’m a huge pasta fan and a huge mushroom fan, so i know i’d love this. glad to meet you through the SRC – i’m a fellow group D’er! =)

    • Kristy Lynn
      March 28, 2012 at 3:11 PM

      hi amy! i’ve got your post up and ready to be read. haha – see you soon!

  • Debbi Does Dinner Healthy
    March 27, 2012 at 5:30 PM

    She has one of my favorite blogs! These look really, really good!

  • Melanie
    March 27, 2012 at 5:31 PM

    Cheesy, mushroomy goodness! How can that ever be wrong?

    • Kristy Lynn
      March 28, 2012 at 3:12 PM

      my thoughts exactly.

  • Nicole @ The Daily Dish
    March 27, 2012 at 6:54 PM

    Ah, I do follow her and she does have an amazing blog with such wonderful, heart warming stories and comforting, delicious, mouth watering food. You’re lucky you got her! 🙂
    This looks fantastic and how I’ve never seen this one, is amazing to me. Great choice for SRC!

    • Kristy Lynn
      March 28, 2012 at 3:12 PM

      i know it. 🙂

  • Terry
    March 28, 2012 at 8:03 AM

    Looks really yummy! I awarded you the Versatile Blogger Award. Head on over to my blog to claim it. Have a great day!

    • Kristy Lynn
      March 28, 2012 at 3:12 PM

      oooh! Thanks Terry! comin over….

  • Kimberly
    March 28, 2012 at 4:30 PM

    Wow, fabulous recipe and fabulous photos! Great SRC post!

    I am so jealous you got your hands on some morels; they are just now popping up here in Missouri, but I haven’t had time to forage for any!

    Love your blog!

    • Kristy Lynn
      March 31, 2012 at 4:12 AM

      thanks Kimberly!

      I’ve always wanted to learn how to forage! know any good resources?

  • nicole @ I am a Honey Bee
    March 28, 2012 at 9:28 PM

    well lesson learned about whole wheat and english muffins! glad you tried something new and had a taste success!

    • Kristy Lynn
      March 31, 2012 at 4:12 AM

      exactly my thoughts.

  • VeggieWiz
    March 29, 2012 at 4:51 AM

    That looks awesome! Must try this!

  • Justine
    March 29, 2012 at 7:18 PM

    Stopping by from the Hearth & Soul Tuesday Blog Hop! http://queenofsavings.com

    • Kristy Lynn
      March 31, 2012 at 4:13 AM

      Nice to have you!

  • Miz Helen
    March 31, 2012 at 4:26 PM

    Kristy,
    This is a beautiful presentation for your recipe for the SRC. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • April @ The 21st Century Housewife
    April 3, 2012 at 8:24 AM

    I love Kristin’s blog and I love how you have made her recipe for Roast Vegetable Cannelloni – it looks like something I would order in a restaurant, and the recipe sounds so good! I’ve chosen this as one of my features in my Hearth and Soul post this week. You’ve done such a lovely job of this recipe!

  • Teresa, foodonfifth.com
    April 4, 2012 at 2:28 AM

    I have not had any fresh morels this year…yet…but hope to have some soon. Your recipe is beautiful and so perfect looking for a Spring supper. Sounds like you are having lots of SRC fun Kristy.