Crab And Silverbeet Chard Cannelloni Recipes

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13 BEST CANNELLONI RECIPE COLLECTION FOR DINNER



13 Best Cannelloni Recipe Collection for Dinner image

Try one of these easy cannelloni recipes the next time you need to break up the usual pasta routine. They're fun, filling, and family-friendly.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 13

Shrimp Cannelloni with Red Pepper Cream Sauce
Spinach and Ricotta Cannelloni
Broccoli and Cauliflower Cannelloni
Homemade Smoked Salmon Cannelloni
Creamy Ricotta Spinach and Chicken Cannelloni
Baked Cannelloni
Crab and Scallop Cannelloni with Cauliflower Puree
Beef-Filled Cannelloni (Manicotti) in Béchamel Sauce
Stuffed Cannelloni with Gorgonzola and Ricotta
Mushroom and Ham Cannelloni
Cheese Cannelloni
Ricotta Cannelloni Bolognese Bake
Potato and Porcini Mushroom Cannelloni (Manicotti)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious cannelloni recipe in 30 minutes or less!

Nutrition Facts :

CRAB CANNELLONI



Crab Cannelloni image

This recipe uses phyllo dough instead of the usual pasta. I have had this interesting recipe hidden in the recesses of my file folder for more than 25 years and just rediscovered it. What a shame, since it's a fabulous, make ahead dish. Try chicken, or just veggies for an alternate filling.

Provided by Geema

Categories     Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb phyllo dough
1 cup cooked spinach
1 1/2 cups ricotta cheese
3 green onions, chopped
1/3 cup grated parmesan cheese
1 1/2 tablespoons butter
1 minced garlic clove
2 eggs
1/2 teaspoon salt
1/2 lb crab or 1/2 lb surimi
1/4 cup butter, melted

Steps:

  • Thaw phyllo according to the instructions on the package.
  • Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
  • Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
  • Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
  • For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip.
  • Fold the bottom edge of the phyllo over the filling.
  • Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
  • Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
  • Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
  • The recipe can be made to this point in the morning to be baked and completed that evening.
  • Bake in a preheated 350°F oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 398.5, Fat 24.4, SaturatedFat 13.9, Cholesterol 157, Sodium 727.8, Carbohydrate 23.3, Fiber 1, Sugar 0.6, Protein 20.8

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Shellfish, served in a brandy-spiked cheese sauce, makes a tasty filling for cannelloni in this pasta supper.

Provided by English_Rose

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 ounces butter
2 shallots, peeled and finely chopped
7 ounces small shrimp, peeled
7 ounces white crab meat
3 tablespoons cognac
2 ounces cornstarch
2 cups milk
1 tablespoon chopped fresh dill
8 -10 lasagna sheets, cooked
2 1/2 ounces parmesan cheese, grated
sea salt
fresh ground black pepper

Steps:

  • Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
  • Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
  • To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
  • Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
  • Add half the sauce into the shrimp and crab mixture and stir in the dill.
  • Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
  • Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.

Nutrition Facts : Calories 418.4, Fat 22.7, SaturatedFat 13.4, Cholesterol 165.4, Sodium 1019.9, Carbohydrate 21.5, Fiber 0.1, Sugar 0.2, Protein 31

CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  • Preheat oven to 350 degrees F.
  • Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  • Yield: about 4 cups

CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Make and share this Crab and Ricotta Cannelloni recipe from Food.com.

Provided by Manami

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 (8 ounce) box cannelloni pasta shells (about 12 shells) or 1 (8 ounce) box manicotti (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup freshly grated parmesan cheese
1/4 cup freshly grated parmesan cheese (for sprinkling)
1 egg yolk
1/2 cup chopped fresh basil leaves (we'll use parsley, personal choice) or 1/2 cup chopped fresh parsley (we'll use parsley, personal choice)
1 lb crabmeat
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
bechamel sauce
5 tablespoons unsalted butter or 5 tablespoons unsalted margarine
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 pinch of freshly grated nutmeg

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
  • Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
  • Preheat oven to 350ºF.
  • Fill the cannelloni with the crab mixture and place in buttered baking dish.
  • MAKE THE BECHAMEL SAUCE:.
  • In a medium saucepan, melt the butter over medium heat.
  • Add the flour and whisk until smooth, about 2 minutes.
  • Gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(DO NOT allow the sauce to boil).
  • Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate).
  • Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 140.5, Sodium 1281.5, Carbohydrate 46, Fiber 1.7, Sugar 9.6, Protein 36.7

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

Steps:

  • For sauce:
  • Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
  • For Cannelloni:
  • Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
  • Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
  • Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
  • Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
  • Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

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