Potato and Porcini Mushroom Cannelloni (Manicotti)

Potato and Porcini Mushroom Cannelloni (Manicotti)

potato and porcini mushroom cannelloni or manicotti

Cannelloni con patate e funghi porcini!

The two most traditional and popular ways to serve cannelloni (manicotti) in Italy are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce or béchamel, or a mixture of both. This recipe is quite different. The filling is made from potato puree and porcini mushrooms and the sauce is a cheesy béchamel. The taste was exceptional and I highly recommend this recipe if you’re looking for an alternative way to serve cannelloni!

(click to go straight to recipe and to leave feedback)

potato and porcini mushroom cannelloni (manicotti) Another good thing about this dish is that it’s vegetarian and can be vegan if you use vegan cheese. Also, sometimes it’s nice to make pasta without tomatoes! Don’t get me wrong. I LOVE tomatoes and here in Italy they’re so flavourful! Still, I enjoy pasta recipes which are tomato free too or, as the Italians say ‘bianca’!.

potato and porcini mushroom cannelloni (manicotti)

Fresh or dried pasta?

You can make this potato and porcini mushroom cannelloni (manicotti) with dried pasta tubes, which is what I did. You can also make it with fresh cannelloni. However, fresh cannelloni is a bit of a misnomer because it doesn’t really exist. As I have mentioned in other posts, fresh cannelloni are in fact rolled up lasagne pasta sheets. That fact gives you two options; buy the fresh sheets ready-made or make them yourself! If you’d like to make them yourself you can follow my recipe for homemade lasagne.

potato and porcini mushroom cannelloni (manicotti)If you decide to use dried cannelloni make the béchamel a little more liquidy as the pasta will have to cook in the sauce. I also cooked the dish covered in aluminium for 15 minutes before removing the cover so that the top of the pasta can get nice and crispy! 

potato and porcini mushroom cannelloni (manicotti)

Fresh pasta cooks very fast and there’s probably no need to cover it. Just bake until the top is a nice golden crispy brown and the pasta is cooked enough to eat. If the pasta doesn’t seem cooked and the top is already brown enough, just cover the dish with aluminium foil until the pasta is ready.

potato and porcini mushroom cannelloni (manicotti)  The mushrooms!

Although this potato and porcini mushroom cannelloni (manicotti) recipe isn’t traditional, it’s popular. I found quite a number of versions for it.  The recipe I followed is the most simple, except I also added Pioppini mushrooms. You can use just porcini or include another type of mushroom if you prefer. But, the combination of porcini and potato is what gives this dish its divine flavour, so the porcini are a must. I used frozen ones because I don’t really like dried porcini. You can use either. Of course, if you can get your hands on fresh porcini, that’s even better!! Don’t forget to soak the mushrooms first if you are using dried ones.

potato and porcini mushroom cannelloni (manicotti)

Let me know if you try it!

I served this dish to guests last weekend and they totally fell in love with it. I’m sure you will too! If you do decide to make it, please let me know how it turns out. I love hearing from my blog and Facebook page followers and your comments are really appreciated!

Buon appetito!

(see the recipe on the next page and tell me what you think. Just scroll down and click 2

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  • Avatar
    Evelyn Camilleri
    October 10, 2019 8:43 pm

    I think its a great recipe and worth trying.Definetely i will try it.Thank you for sharing.So much obliged.!! Regards

  • Avatar
    Janet Feast
    February 5, 2019 6:57 pm

    Looking to make this for wine night with the ladies (using crepes). Would this pair with Valpolicella including Amarone? If not is there another of your recipes you would recommend? Thank you!

    • Jacqui
      February 5, 2019 7:49 pm

      Hi Janet, I’m happy that you want to make this recipe and yes, it would pair well with Valpolicella. However, since Valpolicella is a Veronese wine, I would also suggest a more typical Northern Italian recipe such as bigoli with duck, radicchio pasticcio (Italian chicory lasagna) or gnocchi Gorgonzola and radicchio.

  • Avatar
    March 21, 2018 1:54 am

    Oh, this is the ultimate comfort food. I could eat a big plate of these right now!

  • Avatar
    Fred Nonterah
    March 19, 2018 10:13 pm

    I’m sure I would fall in love too if I were your guests maybe because I’m a foodie. Nicely flavored meal with potato filling sounds so yummy! Thanks for sharing!

    • admin
      March 22, 2018 8:19 am

      You’re so welcome Fred. I’m happy you like this recipe. It is rather special and the potato and porcini go together so beautifully! Greetings from Verona. Jacquui

  • Avatar
    Ali Hanson
    March 19, 2018 5:32 pm

    YES! This is my kind of pasta. The flavors are absolutely perfect! Thanks for sharing

    • admin
      March 22, 2018 8:24 am

      You are very welcome Ali! I’m happy you like this recipe! I agree the flavours are divine. I just love the combo of potato and porcini! Def one to try! All the best from Verona! Jacqui

  • Avatar
    Stine Mari
    March 19, 2018 10:44 am

    This sounds soo good! Mushrooms give such an umami flavor. Thanks for the recipe. 🙂

    • admin
      March 19, 2018 11:29 am

      Grazie Stine Mari, Yes this is a wonderful recipe. The combination of the mushrooms and the potatoes is truly delish! I hope you’ll try it out! All the best from Verona! Jacqui

  • Avatar
    March 17, 2018 5:20 am

    This made my mouth water just looking at all the pictures! It looks so good and now I want to make it!

    • admin
      March 19, 2018 11:11 am

      Grazie Lisa! I’m so glad you like this recipe. I have to say it’s divinely delicious. Def worth making, so I hope you do! All the best. Jacqui

  • Avatar
    Nicole – Cookies & Carrot Sticks
    March 16, 2018 10:16 am

    Wow, that looks so good! Never thought of adding potato to the filling. Sounds like a very comforting dish.

    • admin
      March 19, 2018 11:12 am

      Thank you Nicole. When I made this dish it was the first time I had added potato to a cannelloni filling and I was so inspired by it! The taste is great. I hope you’ll try it! Greetings from Verona! Jacqui

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