Crab cannelloni

    55 min

    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.

    93 people made this

    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 in English (70)


    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)