Prepare to embark on a culinary journey that will transport your taste buds straight to the coastal regions of Italy! This Shrimp and Crab Cannelloni is not just a meal; it's an experience that combines the delicate sweetness of fresh seafood with the rich, creamy texture of classic Italian cuisine. Imagine perfectly stuffed pasta tubes bursting with succulent shrimp and tender crab meat, nestled in a bed of vibrant marinara sauce and topped with golden, melted Parmesan – this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 cannelloni tubes
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine chopped shrimp, shredded crab meat, ricotta cheese, half of the Parmesan cheese, chopped parsley, salt, and pepper. Mix thoroughly until well incorporated.
- Carefully fill each cannelloni tube with the seafood and cheese mixture using a piping bag or small spoon, ensuring they are evenly and completely stuffed.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the filled cannelloni tubes in a single layer in the baking dish.
- Pour the remaining marinara sauce evenly over the cannelloni tubes, ensuring they are fully covered.
- Sprinkle the remaining Parmesan cheese on top of the sauce.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to become golden and slightly crispy.
- Remove from oven and let rest for 5-7 minutes before serving to allow the dish to set.
- Garnish with additional fresh parsley if desired and serve hot.
Tips
- Fresh is Best: Use the freshest seafood possible for maximum flavor. If you can't get fresh, high-quality frozen shrimp and crab meat work well too.
- Piping Technique: Use a piping bag or a plastic zip-lock bag with the corner cut off to fill the cannelloni tubes easily and evenly.
- Don't Overstuff: Be careful not to overfill the cannelloni tubes, as this can cause them to split during baking.
- Sauce Coverage: Ensure the cannelloni are completely covered in marinara sauce to prevent drying out during baking.
- Cheese Tip: For an extra flavor boost, try using a blend of Parmesan and Pecorino Romano cheeses.
- Make-Ahead Magic: You can prepare this dish up to a day in advance and refrigerate before baking – just add a few extra minutes to the cooking time.
- Serving Suggestion: Pair with a crisp white wine and a light side salad to complete this stunning meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
