Seafood Cannelloni With White Sauce Recipes

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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

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)

CRAB-STUFFED MANICOTTI

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12



Crab-Stuffed Manicotti image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
  • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

WHITE SEAFOOD LASAGNA

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 28



White Seafood Lasagna image

Steps:

  • Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley

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

SEAFOOD STUFFED MANICOTTI

This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. Very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. Great for a private romantic dinner or if you're having dinner guests who like seafood. Using a food processor makes the fine chopping easy. Recipe originally came from Sunset's Casserole cookbook.

Provided by Koriander

Categories     Crab

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21



Seafood Stuffed Manicotti image

Steps:

  • In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
  • Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
  • Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
  • In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
  • Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
  • Rinse cooked manicotti with cold water and drain well. Set aside.
  • Now prepare the FONTINA WHITE SAUCE recipe as follows:.
  • In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
  • Blend in flour and cook, stirring until bubbly.
  • Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
  • Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
  • CASSEROLE ASSEMBLY:.
  • Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
  • Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
  • Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
  • Pour the Fontina White Sauce down the center of the casserole (lengthwise).
  • Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
  • At this point you may cool, cover, and refrigerate until next day.
  • Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
  • Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
1 carrot, finely shredded
1 (1 lb) can diced tomato
1 cup chicken broth
1 teaspoon dry basil
3/4 lb crab, cooked (or canned)
1 lb small cooked shrimp
4 green onions, thinly sliced, include tops
1 cup Fontina cheese, shredded
10 large manicotti or 10 large other tube-shaped pasta
1/2 cup parmesan cheese, finely grated
1/4 cup butter or 1/4 cup margarine
1 onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 cup Fontina cheese, shredded
2 tablespoons dry vermouth
1/8 teaspoon nutmeg
1/8 teaspoon white pepper

CANNELLONI MORNAY

A special cannelonni you will love serving. This pasta delivers pleasure. I have made this recipe and substituted the chicken with seafood; very good also.

Provided by Sageca

Categories     One Dish Meal

Time 12h

Yield 8 serving(s)

Number Of Ingredients 18



Cannelloni Mornay image

Steps:

  • Pour tomato sauce in of 13"x9" pan. Set aside.
  • White Sauce:
  • Melt 3 Tbsp butter in microwave. Add flour to butter and slowly whisk in scalded milk. Microwave 3 minutes stirring a few times. Add nutmeg, salt and pepper and ¼ Cup of mozzarella cheese. Mix to melt cheese and set aside.
  • Filling: Heat 1 Tbsp of olive oil in skillet, add leeks/onions, garlic, shallots and cook till tender. Pour mixture in bowl, add spinach, cottage cheese, ricotta, chicken, parsley, 1/4 Cup parmesan cheese, egg and mix.
  • Spoon in piping bag fitted with a large plain tip and fill each tube. Arrange in single layer over tomato sauce in baking dish. Top with white sauce covering each and every tube. Sprinkle with remaining parmesan and mozzarella cheese. Bake 1 hour, covered, in a 350* oven. Uncover and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.

Nutrition Facts : Calories 321.5, Fat 19.4, SaturatedFat 9.9, Cholesterol 98.3, Sodium 563.4, Carbohydrate 13.7, Fiber 1.1, Sugar 3.2, Protein 23.1

1 cup tomato sauce, prepared
20 cannelloni tubes, precooked
1/2 cup parmesan cheese
1 cup mozzarella cheese, shredded
1 tablespoon olive oil
2 medium leeks or 2 medium onions, chopped
2 garlic cloves, crushed
2 small shallots, minced
1 cup spinach, cooked and chopped
1 cup cottage cheese
1/2 cup ricotta cheese
1 egg, beaten
2 cups cooked chicken, finely diced
3 tablespoons butter
1/4 cup flour
2 cups milk, scalded
1/2 teaspoon nutmeg
1/2 teaspoon salt and pepper

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From cookingforkeeps.com


SEAFOOD MANICOTTI ALFREDO - SMARTYPANTSKITCHEN
Put mixture into plastic bag (or piping bag) Fill semi-cooled pasta shells with mixture. Make the sauce (see below) Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish. Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later. Cover with foil and bake @ 350ºF for 20 minutes.
From smartypantskitchen.com


SEAFOOD MANICOTTI WITH WHITE SAUCE - ALL INFORMATION ABOUT …
Seafood Manicotti Recipe | one of the NellieBellie recipes best www.nelliebellie.com. Manicotti shells stuffed with a cheesy, seafood filling and smothered with a gloriously creamy and decadent white sauce. A recipe perfect for pairing with a white wine for a special dinner or feeding a large family. Don't miss my trick so you can skip boiling the noodles AND I'm showing the easiest …
From therecipes.info


CANNELLONI IN WHITE SAUCE RECIPE - FOOD NEWS
Heat 1–2 Tbsp. oil in a large pan and sauté. Add ground meat and cook over high heat. Add white wine and let evaporate. Add tomato paste, salt, pepper, basil and 1/2 cup water. Lower heat to medium and cook for around 40 minutes until the meat is nearly completely broken up. Preheat the oven to 350°F.
From foodnewsnews.com


SAUSAGE CANNELLONI WITH WHITE SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LENTEN SEASON’S NEW ORLEANS SEAFOOD MANICOTTI WITH BéCHAMEL …
Once cool, transfer shrimp mixture to a large mixing bowl. Add ricotta cheese, Parmesan cheese, egg yolks, 1 cup Béchamel Sauce and remaining teaspoon Creole seasoning. Fold in crabmeat. Heat oven to 350 degrees. Stuff each shell with the seafood mixture. Place stuffed shells in a large baking dish lightly coated with cooking spray.
From rosemarieskitchen.website


SEAFOOD AND RICOTTA CANNELLONI RECIPE - RECIPETIPS.COM
40 mins. Cook pasta according to package directions. Drain and cool slightly. In a large bowl, mix together the ricotta, grated parmesan cheese, egg yolk, basil, spinach, salt and pepper. Preheat oven to 350° F. Fill cooked pasta noodles with the crab meat mixture and place in a greased baking dish. Melt butter oven medium heat in a saucepan.
From recipetips.com


EVERYDAY GOURMET | SEAFOOD CANNELLONI
Pre heat the oven to 180C. In a large skillet, heat olive oil and saute the onion and garlic until soft. Then add white wine and cook for a further 2 minutes, reducing it by half. Allow it to cool. In the mean time bring the tomato puree to the boil and season with salt and pepper. Simmer for 15 minutes before adding the cream.
From everydaygourmet.tv


SEAFOOD CANNELLONI WHITE SAUCE - CLIENTATTRACTIONPROS.US
A good, balanced & healthy main meal can be a real show-stopper; check out our incredible selection of main course recipes below in tomato sauce $12.50 garlic, oil and hot peppers $13.50 in meat sauce $13.50 in mushroom and tomato sauce $14.50 with meat balls $15.50 with baby clams in tomato sauce $15.50. Three Meat Cannelloni Bake For the ...
From clientattractionpros.us


SEAFOOD CANNELLONI | RECIPES OF ITALY
In a large sauté pan over medium high heat, add the olive oil, white wine, garlic and onion. Sauté the ingredients until the garlic begins to sizzle and the onions turn translucent. 4. To the pan add the zucchini and tomatoes, along with a pinch of salt and pepper. Stir the ingredients in …
From recipesofitaly.com


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