Seafood Cannelloni Recipe Giada

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CANNELLONI

An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.

Provided by JoyfulCook

Categories     Meat

Time 2h5m

Yield 6

Number Of Ingredients 31



Cannelloni image

Steps:

  • MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  • Add meat and cook until browned.
  • Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  • Add chopped spinach and combine.
  • Combine egg and cream, stir into meat mixture and season. Set aside.
  • TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  • Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  • BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  • Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  • Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  • ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  • Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  • Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  • Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  • Serve with Salads, Crusty bread and a nice glass of red wine.

Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4

meat, sauce ingredients
15 -18 cannelloni tubes
125 g mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon oil
500 g beef, ground
2 tablespoons oil
1 large onion
1 garlic clove
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons tomato paste
250 g frozen spinach
1 egg
1/4 cup cream
salt and pepper
bechamel sauce, ingredients
1 onion, Sliced
4 peppercorns
1 cup milk
15 g butter
1 tablespoon flour
1/2 cup cream
salt and pepper
tomato sauce, ingredients
1 tablespoon oil
1 onion, diced
1 garlic clove
1 (400 g) can tomatoes
2 tablespoons tomato paste
salt and pepper

SEAFOOD CANNELLONI

Categories     Fish     Pasta     Shellfish     Bake     Broil     Christmas     Casserole/Gratin     Scallop     Shrimp     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21



Seafood Cannelloni image

Steps:

  • Make sauce:
  • Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
  • Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
  • Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
  • Make seafood filling:
  • Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
  • Cook pasta and assemble cannelloni:
  • Preheat oven to 375°F.
  • Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
  • Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
  • Preheat broiler.
  • Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
  • Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).

1/3 cup finely chopped shallot
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
1 lb sea scallops, tough muscle removed from side of each and reserved
5 tablespoons unsalted butter, softened
1 teaspoon tomato paste
1 cup dry white wine
3 cups water
1 tablespoon seafood glaze* (optional)
2 fresh flat-leaf parsley sprigs
3 tablespoons all-purpose flour
1 cup heavy cream
1/2 teaspoon fresh lemon juice, or to taste
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons Cognac
1/2 cup finely chopped fresh chives
14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges)
Special Equipment
a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)

CANNELLONI

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21



Cannelloni image

Steps:

  • First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

CRAB AND RICOTTA CANNELLONI

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



Crab and Ricotta Cannelloni image

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

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

CRAB AND RICOTTA CANNELLONI

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15



Crab and Ricotta Cannelloni image

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

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

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From pinterest.co.uk


SEAFOOD AND RICOTTA CANNELLONI RECIPE - FOOD NEWS
Crab and Ricotta Cannelloni Recipe. In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper.
From foodnewsnews.com


RECIPE FOR BAKED STUFFED CLAMS RECIPES ALL YOU NEED IS FOOD
This classic cannelloni di carne recipe has to be Italian comfort food at its best. Fresh pasta is stuffed with a rich, slow-cooked ragù, topped with creamy béchamel and plenty of Parmesan and then baked until golden and bubbling. We like to use half beef mince, half pork mince for an extra depth of flavour. If you fancy a vegetarian version, try our cannelloni ricotta e spinaci recipe.
From stevehacks.com


SEAFOOD MANICOTTI RECIPE RECIPE
Seafood manicotti recipe recipe. Learn how to cook great Seafood manicotti recipe . Crecipe.com deliver fine selection of quality Seafood manicotti recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Seafood manicotti recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


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