Honeycomb cannelloni is a very different take on a classic Italian dish. This version uses cooked chorizo, olives and feta cheese.
Nothing like adding another dish to the pasta archives!
And I believe that my take on honeycomb cannelloni will satisfy all your carb cravings!
If you think you know cannelloni, think again. The presentation of this dish alone makes it a worthwhile member of the "ooh and aah" club.
I'd seen Jamie Oliver do a version of this honeycomb cannelloni and wanted to attempt it myself. Somehow Jamie's version looks effortless when you watch him from the comfort of your living room
🥘 Ingredients
- 2 tablespoon olive oil
- 250 g cooked chorizo, diced into 1cm chunks
- 1 red onion, finely diced
- 1 carrot, finely chopped
- 1 rib of celery, finely diced
- 400 g canned tomatoes
- 150 g baby spinach
- 1 teaspoon smoked paprika
- 1 pinch salt
- 75 g Kalamata olives, pitted and sliced in half
- 50 g feta cheese, crumbled
- ¼ cup Parmesan cheese
- 250 g cannelloni
🔪 Instructions
1. Layer the base with sauce 2. Add the cannelloni tubes 3. Fill it up and completely - top with more sauce and cheese 4. Add feta and grill
- Make your sauce and layer it on the bottom of your pot.
- Insert the cannelloni tubes to form the "honeycomb" pattern.
- Add the remainder of your sauce making sure it smothers all the tubes.
- Top with grated cheese and bake.
- Allow the honeycomb cannelloni to cool for 15 minutes before serving.
💭 Top tips
- Make sure your baking dish is wide and long enough to hold the tubes upright. Mine was a little short, and the top part of the cannelloni was a little on the crispy side, but they were still edible.
- You can "cheat" by tossing the tubes in the pasta sauce before stacking them vertically in the dish.
- Be bold with the flavours. You don't necessarily have to go overboard with crazy combinations.
📖 Variations
If you find the honeycomb cannelloni too hard - then try some of my other past dishes on the blog.
- How about a quick dish of spaghetti with cauliflower?
- Don't like cauliflower? Then make this spaghetti with artichokes
- My personal favourite is the Sicilan classic of Pasta Alla Norma
Honeycomb Cannelloni Recipe
Ingredients
- 2 tablespoon olive oil
- 250 g chorizo, diced into 1cm chunks
- 1 red onion, finely diced
- 1 carrot, finely chopped
- 1 rib of celery, finely diced
- 400 g canned tomatoes
- 150 g baby spinach
- 1 teaspoon smoked paprika
- 1 pinch salt
- 75 g Kalamata olives, pitted and sliced in half
- 50 g feta cheese, crumbled
- ¼ cup Parmesan cheese
- 250 g cannelloni
Instructions
- Heat the olive oil in a large saucepan and fry of the chorizo until crispy. Remove the chorizo and set aside.
- In the same pan add 1 extra tablespoon of olive oil and add the onion, carrot and celery. Cook until translucent. Add the tomatoes and spinach and cook for a few mins. until the spinach has wilted. Add the paprika, season and then add the cooked chorizo. Bring to a boil and then lower the heat to a simmer and cook for half an hour. (In the last 5 mins. stir through the olives).
- To prepare the cannelloni, add two spoons of the sauce to a large bowl. Toss through your dried cannelloni tubes, ensuring they are well covered with the sauce. Set aside for the moment.
- Prepare a baking dish which measures 18cm in diameter by filling it ⅓ of the way up with chorizo sauce. Very gently stack your cannelloni in an upright position, ensuring they fit snugly in the dish. Add any of the remaining sauce over the tubes and around the sides.
- Top with grated feta and Parmesan and cook in the oven for 30-35 mins, until the pasta is cooked through. Allow to rest for 15 mins. before serving with a green salad.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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