Anchovy and Spinach Cannelloni
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
- 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.
- 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.
- 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.
- For the stuffed cannelloni:
Transfer the filling mixture to a piping bag. Fill the cannelloni.
- 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.
- Place the stuffed cannelloni inside. Top with the cheesy anchovy mixture and the mozzarella. Bake for 60 minutes at 380⁰F/190⁰C.