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Canny Cannelloni

Canny Cannelloni recipe image
This comforting Canny Cannelloni combines flaked pink salmon with earthy button mushrooms, fresh parsley, and breadcrumbs for a hearty, textured filling. The pasta tubes are nestled in a microwave-friendly creamy white sauce enriched with pesto and melted Parmesan cheese. It offers a tender, savory bite with the distinct freshness of herbs and the richness of dairy. Perfect for a quick weeknight dinner or a casual family meal, this dish delivers classic Italian flavors without the fuss of traditional baking. The result is a satisfying, gooey casserole that pairs wonderfully with a simple green salad or crusty bread to soak up the delicious sauce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 3498.4
Description
This comforting Canny Cannelloni combines flaked pink salmon with earthy button mushrooms, fresh parsley, and breadcrumbs for a hearty, textured filling. The pasta tubes are nestled in a microwave-friendly creamy white sauce enriched with pesto and melted Parmesan cheese. It offers a tender, savory bite with the distinct freshness of herbs and the richness of dairy. Perfect for a quick weeknight dinner or a casual family meal, this dish delivers classic Italian flavors without the fuss of traditional baking. The result is a satisfying, gooey casserole that pairs wonderfully with a simple green salad or crusty bread to soak up the delicious sauce.
Ingredients
  • 213 gram Canned pink Alaska salmon
  • 1 md Onion; finely chopped
  • 50 gram Fresh breadcrumbs
  • 100 gram Button mushrooms; chopped
  • 1 tablespoon Parsley; chopped
  • 16 Cannelioni Tubes
  • 25 gram Butter
  • 25 gram Plain flour
  • 300 milliliter Skimmed milk
  • 1 teaspoon Pesto
  • 100 gram Parmesan cheese, grated
Directions
  1. 1
    Drain the canned salmon thoroughly, reserving any liquid in the can.
  2. 2
    Add water to the reserved salmon liquid to make up 300ml total volume.
  3. 3
    In a bowl, mash the salmon with the chopped onion, breadcrumbs, mushrooms, and parsley until well combined.
  4. 4
    Spoon the salmon mixture into each cannelloni tube, filling them generously.
  5. 5
    Arrange the filled cannelloni tubes in a single layer in a microwave-proof baking dish.
  6. 6
    In a microwave-safe bowl, melt the butter and stir in the flour. Microwave on HIGH for 30 seconds.
  7. 7
    Gradually whisk the milk and reserved salmon liquid into the butter-flour mixture, adding 150ml at a time.
  8. 8
    Microwave the sauce on HIGH for 1 minute after each addition, whisking well to prevent lumps.
  9. 9
    Stir the pesto and 75g of the grated Parmesan cheese into the smooth white sauce.
  10. 10
    Pour the creamy sauce evenly over the filled cannelloni tubes in the dish.
  11. 11
    Sprinkle the remaining 25g of Parmesan cheese over the top and cover the dish with microwave-safe lid or cling film.
  12. 12
    Microwave on MEDIUM power for 25 minutes, or until the pasta is tender and the filling is heated through.
  13. 13
    Let the dish stand for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3498.4kcal
% Daily Value *
Total Fat 94.8g146%
Saturated Fat 61.9g310%
Cholesterol 214.7mg72%
Sodium 3537.6mg148%
Total Carbohydrate 393.4g132%
Dietary Fiber 1.7g7%
Sugars 376.9g
Protein 277.6g556%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, cannelloni, pasta, microwave, mushrooms, parmesan, pesto, cream sauce, italian, dinner, easy, comfort food, seafood, herbs, quick meal, vegetarian option, baked pasta, family friendly, weeknight, homemade
Read it online: https://www.chefs-mate.com/recipe/canny-cannelloni/