Crab cannelloni
An incredibly delicious Italian pasta that's a cinch to make. Cannelloni shells are stuffed with a ricotta-crab mixture, then baked in a cheesy sauce.
Ingredients
Serves: 4
- 8 cannelloni shells
- 375g ricotta cheese
- 1 (170g) tin crab meat
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon grated onion
- 450g ready-made cheese sauce
- 1 teaspoon caster sugar
- 125ml chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon garlic granules
- 1/8 teaspoon dried thyme
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheat oven to 190 C / Gas 5.
- Bring a large pot of lightly salted water to the boil. Add cannelloni shells and cook for 5 to 8 minutes, until tender but not mushy. Drain.
- In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the cannelloni shells. Place in a buttered 28x18cm baking dish.
- In a saucepan, stir together the cheese sauce and chicken stock. Season with basil, marjoram, garlic granules and thyme. Heat until warm over medium heat. Pour over the cannelloni in the baking dish.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
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Reviews & ratings
Average global rating:
(93)
Reviews in English (69)
Very nice. Made a nice change and easy too - 23 May 2017
I used tinned John West Crab Meat Chunks but it was still brilliant, Will it be alright (safe) to freeze and reheat? - 30 Aug 2016
I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company! - 25 Dec 2007 (Review from Allrecipes US | Canada)
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