Anchovy and Spinach Cannelloni

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

With this hearty, cheesy, and creamy cannelloni pasta you must give a special attention to the stuffing. Use spinach and make it extra-cheesy with feta and parmesan. Give it extra-flavor with garlic, oregano, and nutmeg. Top with a tasty anchovy and parmesan mixture. For an even tangier touch, lay the tubes on a bed of canned tomatoes.

Ingredients Needed for Anchovy and Spinach Cannelloni

    For the topping mixture:

    1 ½ cups of sour cream
    1 ounce anchovies, chopped
    ⅔ cup parmesan, grated

    For the filling:

    1 tablespoon butter
    7 ounces of frozen spinach, thawed
    3 garlic cloves, crushed
    7 ounces of feta cheese, crumbled
    1 teaspoon dried oregano
    ¼ cup parmesan, grated
    1 teaspoon nutmeg
    1 teaspoon garlic powder

    For the stuffed cannelloni:

    12 cannelloni tubes (8-ounce package)
    1 cup canned tomatoes
    1 tablespoon fresh basil leaves
    5 ounces of low moisture mozzarella, crumbled

How to Make Anchovy and Spinach Cannelloni

  1. For the topping mixture:

    Add the sour cream, anchovies, and parmesan to a pot over low heat. Season with pepper and mix. Simmer for 5 minutes. Set aside.

  2. For the filling:

    Start melting the butter in a saucepan over low heat. Add the spinach and garlic. Cook and stir for 1 minute. Set aside.

  3. Add the feta cheese, dried oregano, cooked spinach, and parmesan to a bowl. Season with nutmeg, garlic powder, and salt. Mix until even using a fork or a spatula.
  4. For the stuffed cannelloni:

    Transfer the filling mixture to a piping bag. Fill the cannelloni.

  5. Layer the canned tomatoes on the bottom of a 20 x 6 x 2 inches (50 x 15 x 5 cm) pan. Add the fresh basil leaves.
  6. Place the stuffed cannelloni inside. Top with the cheesy anchovy mixture and the mozzarella. Bake for 60 minutes at 380⁰F/190⁰C.

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