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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Smothered in a creamy, cheese-and-white wine sauce, these cheese-stuffed cannoli are a perfect addition to your Shavuos meal.
Note: You can use shells instead of cannoli. Simply rinse them (don’t cook) and stuff each shell until almost full.
1 package cannoli
2 tablespoons oil such as Gefen
1 package fresh mushrooms, sliced
salt, to taste
black pepper, to taste
2 cups ricotta cheese
2 cups mozzarella cheese
1 egg
4 tablespoons butter
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons salt
1/4 teaspoon black pepper
3 teaspoons oregano plus more for garnish (optional)
3 tablespoons flour
2 cups milk
1 and 3/4 cups white wine such as Baron Herzog Chardonnay
2 cups mozzarella cheese plus more for sprinkling
parsley for garnish (optional)
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch pan.
Rinse cannoli, drain, and set aside. (Or cook shells according to package instructions, drain, and set aside.)
In a skillet, heat oil. Add mushrooms and cook for eight to 10 minutes. Add a pinch of salt and pepper, mix, and set aside.
In a bowl, mix cheeses and egg.
Fill cannoli until almost full (or place 3/4 tablespoon of filling in each shell).
In a small pot, melt butter. Add garlic, oregano, salt, and pepper and cook until fragrant.
Add flour and cook for one minute.
Add milk and wine and bring to a boil. Lower the flame and cook for one to two minutes, stirring occasionally.
Remove pot from heat and add mozzarella cheese. Mix until cheese melts and sauce is smooth.
Pour 1/3 of the creamy cheese mixture into pan. Top with cannoli. Pour remaining cheese sauce on top.
Place mushroom mixture on cheese sauce. Sprinkle some more mozzarella over everything.
Cover and bake for 30 minutes.
Uncover and bake for an additional 15–20 minutes.
Garnish with more oregano or some parsley.
Styling and photography by Mirel Freylich
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