Sweet Potato & Mushroom Cannelloni with Braised Escarole and Butter Beans
Hearty, deeply flavored, and beautifully balanced, this vegan cannelloni stars roasted sweet potatoes and sauteed mushrooms wrapped in pasta tubes, finished with a creamy, rich braised escarole and butter bean sauce. This is a celebration of plant-based comfort food, combining robust autumnal flavors with Italian traditions for a satisfying, elegant main dish.
Why This Recipe Works
- Savory-sweet filling: Roasted sweet potatoes create a naturally creamy, slightly sweet backbone, contrasted by the umami punch of sauteed wild mushrooms.
- Textural depth: The combination of rich cannelloni, velvety beans, and gently braised escarole provides both substance and lightness.
- Layered flavors: Aromatic herbs, slow-cooked aromatics, and olive oil yield complex, warming flavors that deepen as the dish bakes.
- Flexible & make-ahead friendly: The components can be prepared ahead and assembled before baking—perfect for dinner parties or special plant-based occasions.
Ingredients
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 8 ounces wild mushrooms (cremini, shiitake, or a mix), cleaned and chopped
- 1 small yellow onion, diced
- 3 garlic cloves, finely minced
- 1/2 teaspoon fresh sage, minced (or 1/4 teaspoon dried)
- 1/2 teaspoon fresh thyme, minced
- 1/8 teaspoon ground nutmeg
- Pinch of red pepper flakes (optional)
- 8–10 cannelloni or manicotti shells (or use cooked lasagna noodles, rolled up)
- 1 head escarole, cleaned and roughly chopped
- 1 (15-ounce) can butter beans (or cannellini beans), drained and rinsed
- 2 cups low-sodium vegetable broth
- 2 teaspoons lemon juice
- Chopped fresh parsley, for garnish
How to Make the Cannelloni
- Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and black pepper. Spread on a parchment-lined baking sheet and roast until tender and starting to caramelize, 25–30 minutes. Allow to cool slightly, then mash until smooth. - Prepare the Mushroom Filling
While the potatoes roast, heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and sauté until softened, about 3–5 minutes. Add garlic, sage, and thyme and stir until aromatic (about 30 seconds). Increase the heat, add mushrooms, and cook until their moisture is released and evaporates, and mushrooms brown, 6–8 minutes. Stir in nutmeg and red pepper flakes, season with salt and pepper, and set aside. Mix mushrooms with the mashed sweet potato. - Cook the Cannelloni Shells
Boil cannelloni or manicotti shells in salted water until just flexible—undercook slightly so they don’t fall apart upon stuffing. Drain and rinse gently under cold water. If using lasagna sheets, boil until pliable.
Braised Escarole and Butter Beans
This silky, lemony braise is both a sauce for the cannelloni and a nutritious side in its own right. The escarole becomes mellow and comforting, perfectly complementing the sweet potato and mushroom filling.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add chopped escarole with a pinch of salt and sauté until just wilting, 2–3 minutes.
- Add rinsed butter beans and vegetable broth. Simmer gently, uncovered, until escarole is meltingly tender and broth has reduced to a saucy consistency (10–12 minutes).
- Stir in lemon juice. Taste and adjust seasoning as needed. Remove from heat.
Assembly & Baking
- Preheat oven to 375°F (190°C).
- Spoon a generous third of the braised escarole and butter beans into the base of a large baking dish.
- Stuff each cannelloni shell generously with the sweet potato-mushroom mixture and arrange on top of the escarole. (If using lasagna sheets, roll the filling inside each and place seam-side down.)
- Spoon the remaining braised escarole and beans evenly over the cannelloni.
- Cover tightly with foil and bake for 30–35 minutes, until heated through and bubbling. For a browned top, uncover in the last 10 minutes of baking.
- Let cool 10 minutes before garnishing with chopped parsley and serving.
Tips, Substitutions, and Make-Ahead Ideas
- Make-ahead: The sweet potato-mushroom mixture and braised escarole can be prepared up to two days in advance. Store components separately. Fill and bake just before serving for best texture.
- Gluten-free: Swap in gluten-free pasta shells or lasagna sheets.
- Other greens: Substitute escarole with chard, spinach, or Tuscan kale if desired.
- Bean swap: Cannellini or great Northern beans work in place of butter beans.
- Add-ins: Stir a handful of toasted walnuts or vegan parmesan into the filling for nuance.
What to Serve With
- Crisp green salad: Shaved fennel and arugula salad with a lemony vinaigrette
- Crusty bread: Ideal for sopping up any extra sauce.
- Light red or white wine: Pinot Noir, Barbera, or Falanghina all complement the earthy richness well.
Nutritional Profile
| Component | Benefit |
|---|---|
| Sweet Potatoes | Rich in vitamin A, fiber, antioxidants |
| Mushrooms | Source of B vitamins, minerals, and umami |
| Escarole | Low-calorie, high in vitamin K and folate |
| Butter Beans | Protein, iron, and creamy plant-based texture |
Frequently Asked Questions (FAQs)
Q: Can this dish be made ahead of time?
A: Yes. Prepare the sweet potato-mushroom filling and the braised escarole and beans up to 2 days ahead. Assemble and bake before serving, or refrigerate the assembled (unbaked) cannelloni up to 1 day in advance.
Q: I can’t find escarole. What else can I use?
A: Substitute chopped chard, spinach, or Tuscan kale. Adjust cook times slightly to achieve a tender texture.
Q: Is this recipe gluten-free?
A: The filling and braised escarole are gluten-free. Use gluten-free pasta shells to make the entire dish gluten-free.
Q: Can I freeze leftovers?
A: Yes, the fully baked cannelloni can be frozen for up to 1 month. Thaw completely before reheating in a 350°F oven until warmed through.
Q: How do I add more protein?
A: Increase the quantity of butter beans or add finely chopped walnuts, hemp seeds, or vegan cheese to the filling for extra plant-based protein.
Cooking Notes and Inspiration
This cannelloni brings together Italian comfort with seasonal vegetables and legumes, providing warmth in every bite—perfect for a special occasion or a nourishing weeknight meal. Personalize the dish with favorite herbs, a drizzle of peppery olive oil, or a sprinkle of vegan cheese before baking.
Leftovers reheat beautifully, and the flavors deepen as the dish sits, making it ideal for meal prep or holiday tables alike. Whether you’re vegan or simply looking for a satisfying, vegetable-forward main course, this recipe is a versatile addition to any culinary repertoire.
