Stuffed cannelloni
- Published: 31 Oct 09
- Updated: 18 Mar 24
This creamy cannelloni recipe with hot smoked salmon is the perfect comfort food on a cold evening.
-
Serves 4-6
-
Takes 20 minutes to make, 30 minutes to cook
Advertisement
Ingredients
- 2 x 160g packs hot-smoked salmon fillets
- 20g fresh white breadcrumbs
- 15g Parmesan, grated, plus extra for the topping
- 250g tub ricotta
- Grated zest and juice of 1 lemon
- 3 tbsp pine nuts, toasted
- Small bunch fresh parsley leaves, finely chopped
- 200g pack dried cannelloni tubes
- 500g pot crème fraîche
- 125g ball mozzarella, drained and torn
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, skin and flake the hot-smoked salmon and mix with the breadcrumbs, Parmesan, ricotta, lemon zest, toasted pine nuts and chopped parsley. Season well. Spoon into a piping bag with a wide nozzle (or use a teaspoon if you don’t have a piping bag) and use to fill the cannelloni tubes.
- In a bowl, mix the crème fraîche with the lemon juice. Season and spoon half over the base of a large ovenproof dish. Layer the cannelloni on top in a single layer, then spread the remaining crème fraîche over the pasta. Sprinkle with extra Parmesan and scatter with the mozzarella. Bake for 30 minutes until golden on top.
Recipe continues after advertising
Advertisement
- Recipe from November 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 678kcals
- Fat
- 51.7g (28.5g saturated)
- Protein
- 24.6g
- Carbohydrates
- 30.5g (3.1g sugar)
- Salt
- 0.5g
delicious. tips
For a cheaper alternative to hot-smoked salmon in the stuffing for the cannelloni, use smoked salmon trimmings.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter