Garlicky Pesto Potato Cannelloni Sp5
Indulge in the comforting elegance of Garlicky Pesto Potato Cannelloni, a unique twist on classic Italian comfort food. This vibrant recipe features tender cannelloni tubes packed with a creamy, flavor-packed filling of garlicky mashed potatoes blended with fragrant basil pesto and Parmesan cheese. Topped with a luscious layer of melted mozzarella and baked to golden perfection, each bite delivers a heavenly combination of creamy, cheesy, and herbaceous flavors. Perfect for cozy dinners or small gatherings, this dish comes together in just an hour and offers a gourmet-quality experience with minimal effort. Serve warm for a crowd-pleasing main course that's as impressive as it is soul-soothing.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 4 pieces Medium russet potatoes
- 3 tablespoons Salted butter
- 4 cloves Fresh garlic, minced
- 4 tablespoons Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Basil pesto
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
Instructions
Peel and dice the potatoes into large chunks, then place them in a pot filled with salted water. Boil for 15-20 minutes or until fork-tender.
While the potatoes cook, bring a large pot of salted water to a boil and par-cook the cannelloni tubes for 5 minutes to soften slightly. Drain and set them aside on a plate drizzled with a little olive oil to prevent sticking.
Drain the cooked potatoes and transfer them to a mixing bowl. Add butter, minced garlic, heavy cream, 1/2 cup grated Parmesan cheese, salt, and black pepper.
Mash the potato mixture until smooth and creamy. Stir in the basil pesto until fully incorporated.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
Using a piping bag or spoon, carefully stuff each cannelloni tube with the garlicky potato-pesto mixture. Arrange the stuffed cannelloni in the prepared baking dish in a single layer.
Sprinkle the dried Italian herbs over the cannelloni, then top evenly with the shredded mozzarella cheese and the remaining grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Let the cannelloni rest for 5 minutes after baking. Serve warm, garnished with a drizzle of pesto or fresh basil, if desired.
Nutrition Facts
Calories |
5659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 644.3 g | 234% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 41.3 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 3202 mg | 246% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6929 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
