Stuffed cannelloni

Stuffed cannelloni

This creamy cannelloni recipe with hot smoked salmon is the perfect comfort food on a cold evening.

Stuffed cannelloni

  • Serves icon Serves 4-6
  • Time icon Takes 20 minutes to make, 30 minutes to cook

This creamy cannelloni recipe with hot smoked salmon is the perfect comfort food on a cold evening.

Nutrition: per serving

Calories
678kcals
Fat
51.7g (28.5g saturated)
Protein
24.6g
Carbohydrates
30.5g (3.1g sugar)
Salt
0.5g

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
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Method

  1. 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.
  2. 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.

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

  1. For a cheaper alternative to hot-smoked salmon in the stuffing for the cannelloni, use smoked salmon trimmings.

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