If you’re craving something indulgent and impressive, Seafood Stuffed Cannelloni is a perfect choice. This Italian-inspired dish blends tender pasta tubes with a savory seafood filling and a creamy sauce that’s baked to golden perfection.
The magic starts with the filling, a mix of finely chopped shrimp and crabmeat combined with ricotta cheese, garlic, lemon zest, and fresh herbs. The seafood adds a delicate sweetness, while the ricotta keeps everything rich and smooth. You can also add a pinch of chili flakes or a splash of white wine for an extra layer of flavor.
Once the cannelloni tubes are filled, they’re nestled in a baking dish with a light béchamel sauce infused with Parmesan and a touch of nutmeg. The final touch is a generous sprinkle of mozzarella or more Parmesan on top before it goes into the oven. As it bakes, the pasta softens, the filling sets, and the top becomes deliciously golden and bubbly.
This dish is ideal for special dinners or when you want to impress guests. Serve it with a simple green salad and a crisp white wine, like Pinot Grigio or Sauvignon Blanc, for a restaurant-quality meal at home.
You can make it ahead of time and store it in the fridge before baking—perfect for entertaining or meal prep. Whether you’re a seafood lover or just looking for a twist on classic Italian comfort food, this Seafood Stuffed Cannelloni is a must-try.
Ingredients
- 8 cannelloni tubes
- 200 g mixed seafood mix scallops, squid), prawns
- 150 g ricotta cheese
- 1 shallot finely chopped
- 1 clove garlic minced
- 1/2 cup parmesan cheese grated
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parsley chopped fresh
- 1/4 cup basil chopped fresh
- 1 can crushed tomatoes 400 g
- 1/4 cup tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook cannelloni tubes according to package instructions. Drain and set aside.
- In a large bowl, mix together the seafood, ricotta cheese, shallot, garlic, Parmesan cheese, parsley, basil, salt, and pepper.
- Preheat the oven to 180°C (350°F).
- Spread a thin layer of tomato paste on the bottom of a baking dish.
- Using a piping bag or a spoon, fill each cannelloni tube with the seafood mixture and place them in the baking dish.
- In a saucepan, heat the olive oil over medium heat. Add the crushed tomatoes and season with salt and pepper. Cook for 5 minutes.
- Pour the tomato sauce over the stuffed cannelloni tubes in the baking dish.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake for 30 minutes, or until the cheese is melted and golden.
- Serve hot and enjoy!