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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.
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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.

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Ingredients

For the topping mixture:
1 ½ cups of sour cream
1 ounce anchovies, chopped
cup parmesan, grated
pepper
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
salt
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

Ingredients

  • For the topping mixture:

  • For the filling:

  • For the stuffed cannelloni:

Steps

1
Done

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
Done

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
Done

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
Done

For the stuffed cannelloni: Transfer the filling mixture to a piping bag. Fill the cannelloni.

5
Done

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
Done

Place the stuffed cannelloni inside. Top with the cheesy anchovy mixture and the mozzarella. Bake for 60 minutes at 380⁰F/190⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

569 kcal
Calories
32 g
Protein
32 g
Fat
40 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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