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When did you last indulge in a homemade meal that left everyone speechless? If you’ve been searching for a dish to impress your loved ones or elevate a special occasion, seafood cannelloni is your answer. This creamy, flavorful, seafood-packed delight epitomizes Italian comfort food. It’s a restaurant-worthy recipe you can make right in your kitchen.
Whether you’re a fan of lobster cannelloni, shrimp and crab cannelloni, or simply a seafood lover exploring Italian cuisine, this recipe proves that home-cooked can be downright gourmet. We’ll guide you through every step to ensure success—even if this is your first attempt at making cannelloni. Prepare for a dish with your guests asking, “Did you make this yourself?”
Introduction
Author Notes
Seafood cannelloni holds a special place in my heart. It’s a dish that symbolizes indulgence, celebration, and the joy of sharing quality food with those closest to you. Over the years, I’ve prepared this recipe for dinner parties, anniversaries, and family gatherings. Every time, it’s met with rave reviews—and empty plates.
The delicate balance of creamy béchamel sauce, tender pasta, and the rich flavours of shrimp, crab, or lobster creates an unforgettable experience. Trust me, you don’t need to be a professional chef to master this dish. With the right tips, it’s easier than you think.
Key Takeaways
Here’s what you’ll get from this seafood cannelloni recipe:
- A simple step-by-step guide to preparing seafood cannelloni at home.
- Insider tips to make your dish restaurant-quality.
- Variations and substitutions to suit your taste or dietary needs.
- Suggestions for serving and pairing to complete your culinary masterpiece.
Now, on to the details that will help you bring this dish to life.
Seafood Cannelloni Recipe Details
Ingredients with Amounts
Here’s what you’ll need:
- Cannelloni pasta tubes (10–12 tubes or fresh lasagna sheets)
- Shrimp (peeled, deveined, 1 lb)
- Crabmeat (lump or claw, 0.5 lb)
- Lobster tail (optional for added luxury, 1 tail)
- Ricotta cheese (1 cup)
- Grated Parmesan cheese (0.5 cup)
- Mozzarella cheese (1 cup, shredded)
- Spinach (blanched and chopped 0.5 cup)
- Garlic (minced, 2 cloves)
- Shallot (minced, 1 small)
- Olive oil (2 tbsp)
- Butter (2 tbsp)
- Flour (2 tbsp)
- Milk (2 cups, warmed)
- Nutmeg (a pinch)
- Lemon zest (from 1 lemon)
- Salt and pepper (to taste)
- Chopped parsley (for garnish)
Preparation Steps
Follow these steps to make your seafood cannelloni at home:
Step 1: Prepare the Seafood Filling
- Warm some olive oil in a skillet over medium heat until it shimmers. Add garlic and shallot, sautéing until fragrant.
- Add shrimp and lobster meat (diced), cooking until just opaque. Stir in crabmeat gently to avoid breaking it apart.
- Sprinkle with lemon zest, salt, and pepper. Take it off the heat and let it cool for a few minutes before using.
Step 2: Make the Cheese Mixture
- Combine ricotta, Parmesan, chopped spinach, and half mozzarella in a bowl. Season with salt and pepper.
Step 3: Prepare the Béchamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes, avoiding browning.
- Gradually add warmed milk, whisking constantly to create a smooth sauce. Sprinkle in a touch of nutmeg along with salt and pepper, adjusting to your taste. Cook until thickened.
Step 4: Stuff the Cannelloni
- Mix the seafood filling with the cheese mixture. Using a piping bag (or a spoon), stuff the mixture into the uncooked cannelloni tubes.
Step 5: Assemble the Dish
- Spread a thin layer of béchamel sauce at the bottom of a greased baking dish. Arrange stuffed cannelloni in a single layer.
- Pour the remaining béchamel sauce over the cannelloni and top with shredded mozzarella cheese.
Step 6: Bake
- Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Take off the foil and continue baking for about 10 more minutes until the top turns golden and bubbly.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour |
| Servings: 4 (two cannelloni per person) |
Cooking Tips
Cook’s Note
- For perfectly tender cannelloni, slightly undercook the pasta before stuffing. If you’re using fresh lasagna sheets, boil them briefly and roll them around the filling before placing them in the dish.
Variations/Substitutions
- Substitute crab or shrimp with scallops for a softer texture.
- Swap ricotta with mascarpone for a silkier filling.
- Add chilli flakes to the béchamel sauce for a spicy kick.
Equipment Needed
- Large skillet
- Saucepan
- Piping bag (optional)
- Baking dish
- Cheese grater
Nutrition & Serving
Nutrition Facts (Per Serving)
| 480 | 22g | 28g | 35g |
| Calories | Fat | Carbs | Protein |
| 2g | |||
| Fiber |
Serving Suggestions
Pair your seafood cannelloni with:
- Serve with a refreshing green salad tossed in a delicate vinaigrette dressing.
- A glass of chilled white wine such as Sauvignon Blanc.
- Serve with garlic bread to soak up the rich, creamy sauce.
Final Thoughts
Personal Touch
Homemade seafood cannelloni is a labour of love, but the result is worth every step. From preparing the delicate pasta sheets to crafting the rich, creamy seafood filling, this dish is a testament to the joy of cooking from scratch. Topped with a luscious béchamel sauce and baked to golden perfection, it’s a meal that feels both comforting and luxurious. Once you’ve mastered this recipe, you can easily make it your signature dish for special occasions, impressing family and friends with every bite.
Conclusion
Seafood cannelloni isn’t just a meal—it’s an experience that brings the flavours of coastal Italy right to your kitchen. From the silky, creamy béchamel sauce that perfectly coats each pasta tube to the tender, flavorful seafood filling made with fresh ingredients like shrimp, scallops, or crab, every element creates a truly unforgettable dish. Topped with a sprinkle of Parmesan and baked to golden perfection, this dish is as impressive to serve as it is satisfying to eat. Whether hosting a dinner party for friends, celebrating a special anniversary with a loved one, or simply treating yourself to an elevated homemade meal, this recipe will help you channel your inner Italian chef and leave everyone asking for seconds.
FAQ
Can I make this dish ahead of time?
Yes, you can assemble the cannelloni and refrigerate for up to 24 hours before baking. You may need to adjust the cooking time slightly if the dish is cold from the fridge.
What’s a good side dish to serve with seafood cannelloni?
A light green salad or roasted vegetables are perfect sides to balance out the richness of this dish. You can also serve it with a side of crusty bread to dip in the sauce.
Can I freeze leftover cannelloni?
Yes, you can freeze leftover cooked cannelloni in an airtight container for up to 3 months. Let it thaw in the refrigerator overnight before reheating it in the oven until warmed through. Don’t forget to sprinkle a little extra cheese before baking for a deliciously golden and crispy finish.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the seafood with your favourite vegetables, such as roasted eggplant or sautéed mushrooms. For a vegan option, use plant-based substitutes for dairy products. The possibilities are endless!
Can I use store-bought béchamel sauce?
You can, but making it from scratch elevates the dish and gives you control over the flavour.
What’s the best way to reheat leftovers?
Cover the dish with foil and reheat in a 350°F (175°C) oven for 15–20 minutes.
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Happy Cooking (or should we say “Buon Appetito”?)!