Recipes

SARDINE & MUSHROOM CANNELLONI
  • Ingredients
  • 1 full load of pasta dough made into cannelloni
  • 2 (4 ounce) cans sardines in oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1-3/4 cups fresh white bread crumbs
  • 2/3 cup mushrooms, chopped
  • 2/3 cup low-fat soft cheese
  • 1 cup grated Cheddar cheese
  • 2 cups of marinara sauce (see recipe page 46)
  • grated peel and juice of 1 lemon
  • salt and freshly ground black pepper
Directions
  1. Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter
  2. You'll need about 18 squares, 4 x 4-inch
  3. Cook the pieces of pasta, a few at a time if necessary, until al dente
  4. Drain and rinse under cold water, then lay out on double-thick paper towels
  5. Preheat the oven to 400?F
  6. Pour the oil from the sardines into a small saucepan
  7. Add the onion and garlic, then cook, stirring often, for 10 minutes
  8. Remove from the heat
  9. Mash the sardines and add them to the onion and garlic
  10. Mix in the bread crumbs, mushrooms, soft cheese, three-quarters of the Cheddar cheese, the lemon peel and juice, and seasoning to taste
  11. Butter a shallow ovenproof dish
  12. Place some of the sardine mixture on a piece of pasta, then roll it up into a neat tube and place in the dish with the seam side down
  13. Repeat with the remaining pasta and filling
  14. Ladle the marinara sauce over the cannelloni, then sprinkle with the remaining cheese
  15. Bake for 25-30 minutes, until the cheese has melted and browned
  16. Serve at once
  17. The sardine and cheese mixture also makes a good


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