Instructions
Step 1: Preheat your oven to 375 degrees Fahrenheit and butter a 9×13 inch baking dish.
Step 2: Cook the cannelloni pasta according to package directions until just al dente, then drain and lay flat on paper towels.
Step 3: In a large bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Step 4: Fold in the crab meat, cheddar cheese, 1/4 cup mozzarella, green onions, garlic powder, Old Bay seasoning, cayenne pepper, salt, and black pepper.
Step 5: Transfer the mixture to a piping bag or use a spoon to fill each cannelloni tube generously with the crab filling.
Step 6: Arrange filled tubes seam-side down in the prepared baking dish.
Step 7: Pour heavy cream evenly over the cannelloni rolls and sprinkle the remaining 1 cup of mozzarella cheese on top.
Step 8: Bake for 30 to 35 minutes until the cheese is golden brown and bubbly.
Step 9: Remove from oven and garnish generously with fresh chives before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes even better the next day as the flavors continue to develop.
To reheat, place in a 350 degree Fahrenheit oven covered with foil for about 15 to 20 minutes until heated through. You can also microwave individual portions for 2 to 3 minutes, though oven reheating helps maintain the creamy texture.
These cannelloni rolls can be assembled a day ahead and refrigerated before baking. Simply add 5 to 10 extra minutes to the baking time if baking straight from the fridge.
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