Crab cannelloni

    Crab cannelloni


    88 people made this

    About this recipe: 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.

    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

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. 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.
    3. 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.
    4. 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.
    5. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

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    Reviews (1)


    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

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