Crab and Ricotta Cannelloni
Delight your taste buds with this luxurious Crab and Ricotta Cannelloni, a seafood-lover's twist on an Italian classic. Tender cannelloni tubes are generously stuffed with a creamy filling of fresh crab meat, ricotta cheese, and aromatic parsley, brightened with a hint of zesty lemon. Nestled in a rich tomato sauce infused with garlic and oregano, and topped with luscious béchamel and gooey mozzarella, this baked dish is a symphony of flavors and textures. Perfect for special occasions or an indulgent dinner, this recipe is sure to impress your guests with its restaurant-worthy presentation and irresistible taste. Serve it alongside a crisp salad or crusty bread to complete the experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Fresh crab meat
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese, finely grated
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 12 pieces Dried cannelloni tubes
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 400 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Sugar
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 300 milliliters Milk
- 0.25 teaspoon Nutmeg
- 100 grams Shredded mozzarella cheese
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine crab meat, ricotta, half of the Parmesan cheese, lemon zest, parsley, black pepper, and salt. Mix well and set aside.
Cook the cannelloni tubes in a large pot of salted boiling water for 4-5 minutes, or until just softened but still firm. Drain and rinse with cold water. Set aside.
Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add crushed tomatoes, oregano, and sugar. Simmer for 10 minutes to thicken slightly. Remove from heat and set aside.
In another saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly. Gradually add milk, whisking to avoid lumps. Cook until the mixture thickens into a smooth béchamel sauce, about 2-3 minutes. Stir in nutmeg and a pinch of salt, then set aside.
Lightly grease a baking dish with olive oil or butter. Spread half of the tomato sauce evenly across the bottom of the dish.
Using a small spoon or piping bag, carefully fill each cannelloni tube with the crab and ricotta mixture. Arrange the filled tubes on top of the tomato sauce in the baking dish.
Pour the remaining tomato sauce over the cannelloni, followed by the béchamel sauce. Spread evenly to cover the tubes.
Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let cool for 5 minutes before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 6280 mg | 273% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 38.3 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2921 mg | 225% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
