Lemon Parsley Green Onion Cannelloni Drizzle

Description

Light and refreshing olive oil-based sauce featuring pulsed parsley, green onions, lemon juice, and toasted pine nuts, drizzled over baked cannelloni filled with mushrooms and cheese. This no-cook finishing touch adds intense herby freshness to the Italian vegetarian classic in under 10 minutes. Ideal for warm weather with its vibrant, garden-fresh profile.

Cultural Background

Cannelloni originated in early 20th-century Italy, particularly in the Emilia-Romagna region, as a baked pasta dish traditionally filled with meat or spinach and ricotta before being topped with béchamel or tomato sauce. The herb drizzle draws from Italian traditions of fresh pestos and herb sauces, as well as French persillade, adapted here with abundant parsley and green onions for a bright, no-cook accent that highlights seasonal garden produce in modern vegetarian Italian cooking.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 12 dried cannelloni tubes
• 2 tablespoons olive oil
• 1 pound cremini mushrooms, finely chopped
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped
• 2 cups fresh parsley leaves, packed
• 1 cup green onions (scallions), chopped (green and white parts)
• 1/2 cup extra virgin olive oil
• Juice of 2 lemons (about 4 tablespoons)
• Zest of 1 lemon
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon salt (for sauce)
• 1/4 teaspoon black pepper (for sauce)

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook cannelloni tubes for 6-7 minutes until al dente but still firm; drain and rinse under cold water to stop cooking, then set aside on a lightly oiled tray.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped mushrooms and cook for 8-10 minutes until they release moisture and brown slightly. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute more until fragrant. Remove from heat and let cool 5 minutes.
3. In a large bowl, combine the mushroom mixture with ricotta, mozzarella, 1/4 cup Parmesan, and 2 tablespoons chopped parsley. Mix thoroughly until uniform.
4. Using a spoon or piping bag, fill each cannelloni tube with the mushroom-cheese mixture, packing gently but fully. Arrange filled tubes in a single layer in a lightly oiled 9x13-inch baking dish.
5. Sprinkle remaining 1/4 cup Parmesan over the top. Cover dish with foil and bake at 375°F for 25 minutes. Remove foil and bake uncovered 10-15 minutes more until cheese is golden and bubbly.
6. While cannelloni bake, prepare the drizzle: In a food processor, pulse 2 cups parsley leaves and 1 cup chopped green onions 4-5 times until coarsely chopped but not pureed. Add lemon juice, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and toasted pine nuts; pulse 2-3 more times to combine. With processor running, slowly drizzle in 1/2 cup olive oil until a loose, chunky sauce forms (about 10-15 seconds total).
7. Remove baked cannelloni from oven and let rest 5 minutes. Generously drizzle the parsley-green onion sauce over the top, allowing it to seep into crevices. Serve immediately.

Tips

- Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently, until golden and fragrant to enhance nutty flavor without burning.
- Avoid over-pulsing the sauce ingredients to maintain texture and prevent it from becoming a smooth pesto; a coarse chop preserves the fresh, vibrant bite.
- Substitute toasted walnuts or almonds for pine nuts if unavailable, or add a pinch of red pepper flakes to the sauce for subtle heat.

Nutrition

Calories: 620
Protein: 24g
Carbs: 48g
Fat: 38g

Tags

Vegetarian dish, Italian, Herby/Fresh