Seafood Stuffed Cannelloni Recipes

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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 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

CRAB-STUFFED MANICOTTI

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12



Crab-Stuffed Manicotti image

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

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

CRAB AND SPINACH STUFFED MANICOTTI

Perk up their palates with a plucky pasta, Crab and Spinach Stuffed Manicotti. Resplendent and surprisingly easy to prepare, Crab and Spinach Stuffed Manicotti is a great dish to liven up an evening.

Provided by My Food and Family

Categories     Festive 2019

Time 1h10m

Yield 12 servings

Number Of Ingredients 11



Crab and Spinach Stuffed Manicotti image

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
  • Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
  • Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
  • Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
  • Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

12 manicotti shells, uncooked
5 Tbsp. butter, divided
1 small onion, chopped
1 pkg. (5 oz.) baby spinach leaves
1 Tbsp. minced garlic
1/4 cup flour
3 cups milk
1/4 tsp. each ground nutmeg and white pepper
1 pkg. (6 oz.) KRAFT Shredded Parmesan Cheese, divided
1 cup POLLY-O Natural Part Skim Ricotta Cheese
2 cans (6 oz. each) crabmeat, drained, flaked

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

GARLICKY SHRIMP MANICOTTI

We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.

Provided by FlemishMinx

Categories     Manicotti

Time 55m

Yield 9 manicotti

Number Of Ingredients 8



Garlicky Shrimp Manicotti image

Steps:

  • Pre-heat oven to 400°F.
  • Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
  • Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
  • Stir in the parsley and season to taste with pepper; set aside.
  • Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
  • Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
  • Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
  • Lay one strip of mozzarella on each over the shrimp mixture.
  • With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
  • Place seam-side down in your baking dish and repeat with remaining.
  • Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
  • Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
  • Allow to rest 5 minutes before serving.

1/2 tablespoon olive oil
1 lb raw shrimp, peeled and cut into thirds
1 garlic clove, finely minced
1/8 cup fresh parsley, chopped
fresh ground black pepper
8 ounces mozzarella cheese (fresh or otherwise, but NOT grated)
2 cups marinara sauce (I use my My "base for Everything" Zippy Marinara Sauce)
9 fresh manicotti crepes (I use my Fresh-Made Manicotti or Cannelloni Crepes Shells)

SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)

Provided by Booper-2

Number Of Ingredients 19



Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce Recipe - (3.8/5) image

Steps:

  • In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, 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. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.

SAUCE:
FILLING
1 (4-ounce) can deveined, medium shrimp
1 (4.25-ounce) can lump crabmeat
1 cup ricotta cheese
1 teaspoon dried parsley, or 1 tablespoon fresh parsley
2 tablespoons shallots, sauteed
Zest of 1 lemon
1 egg
Pinch each of salt and pepper
1/3 cup milk
1/2 cup Parmesan cheese
6 egg roll wrappers
Extra parsley and Parmesan cheese, for garnish.
3 tablespoons butter
2 cups heavy cream
2/3 cups pureed roasted red peppers
1/2 cup Parmesan cheese
2 cloves garlic, minced

SHRIMP AND CRAB CANNELLONI

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27



Shrimp and Crab Cannelloni image

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.

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

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From foodnewsnews.com


SHRIMP AND CRAB-STUFFED MANICOTTI WITH GARLIC CREAM SAUCE
Place manicotti in a single layer on a sheet of greased foil. Meanwhile, preheat oven to 350°F. In a medium bowl combine shrimp, crabmeat, 1 cup of the Italian cheese, the ricotta cheese, parsley, egg, garlic, and lemon peel. Using a small spoon, fill manicotti with shrimp mixture; arrange filled manicotti in an ungreased 13x9x2-inch baking dish.
From bhg.com


CRAB STUFFED MANICOTTI WITH ALFREDO SAUCE - SEA SALT SAVORINGS
Make the alfredo sauce. Melt the butter in a medium-sized pot, then sautè the chopped garlic. Add the heavy cream and bring to a light boil. Reduce the heat to a simmer, then add the parmesan cheese and stir for 1 minute until the cheese is melted. Remove the sauce from the stove. Stuff the manicotti.
From seasaltsavorings.com


SEAFOOD STUFFED CANNELLONI - CREATE THE MOST AMAZING DISHES
Easy Mexican Potluck Recipes For A Crowd Tex Mex Desserts Easy Easy Mexican Appetizers
From recipeshappy.com


SEAFOOD CANNELLONI - PALATABLE PASTIME
Seafood Cannelloni. Preheat oven to 350ºF. Sauté the shallot and garlic in butter until shallot is soft; season with salt and pepper. Stir in the shrimp, scallops and wine or broth and cook until just opaque, then set aside to cool. When cool, strain away liquids from pan and reserve. Melt butter in a large skillet then stir in the flour to ...
From palatablepastime.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 CANNELLONI - RAGú D'AMARE
The Seafood Cannelloni of Ragù d’Amare product line it is a first course of pasta stuffed with fish. It is a ready meal quick and easy to cook. Mixture of molluscs and fish in variable proportion (squid, cuttlefish, hake, peeled shrimps), ricotta (latte), chopped tomatoes, sunflower seed oil, extra virgin olive oil, cheese (milk, salt ...
From ragudamare.com


CRAB AND SHRIMP STUFFED CANNELLONI - ANISKITCHEN.CA
Cannelloni stuffed with a blend of crab and shrimp creamy ricotta, parmesan, cottage cheese & fresh herbs, topped with your choice of Alfredo, Roasted Tomato or Rose sauce. Home Menu Order Now Contact Category Category Home Menu Order Now Contact Category Category Search by typing & pressing enter. YOUR CART. Specials > Crab and Shrimp Stuffed …
From aniskitchen.ca


10 OF THE BEST ITALIAN CANNELLONI RECIPES - LA CUCINA ITALIANA
Cannelloni with Shrimp and Lentils. Chicken and Spinach Cannelloni. Cannelloni with Orange Shrimp. Meat-Stuffed Cannelloni au Gratin. Chicken and Asparagus Cannelloni. Salmon Cannelloni. Read also. Sorrento-Style Cannelloni, a Taste of the Amalfi Coast at the Dinner Table Read also. Baked Pasta and Eggplant, the Best Ideas . Pasta; Save Save; Print; …
From lacucinaitaliana.com


STUFFED CANNELLONI | METRO
Add peppers and cook 3 to 4 minutes more. Stir in tomatoes and seasoning. Mix well and simmer over low heat 15 minutes. Stuff cannelloni with the mixture and put in a Pyrex casserole dish. Blend tomato sauce with water and pour over the cannelloni. Cover and bake at 350°F / 180°C 30 to 35 minutes. Serve with snow-pea salad.
From metro.ca


10 CANNELLONI RECIPES TO SATISFY ANY PALATE - LA CUCINA …
Cannelloni: 10 Filling Ideas To Satisfy Any Palate. Tested by La cucina Italiana. Cannelloni With Ricotta and Speck. Green Cannelloni With White Beans and Zucchini. Stuffed Cannelloni with Gorgonzola and Ricotta. Eggplant and Ricotta Cannelloni. Cannelloni with Shrimp and Lentils. Chicken and Spinach Cannelloni. Cannelloni with Orange Shrimp.
From lacucinaitaliana.com


LOBSTER, SHRIMP, & SCALLOP CANNELLONI | LOUISA FOODSERVICE
55 Years and Still Evolving, with passion… it’s the only way we make pasta at Louisa Foods. We’re a Midwest-based company providing custom solutions to regional and national multi-unit restaurants and manufacturers. We also produce our own branded line of filled pasta products sold to foodservice distributors, retail grocery chains and wholesale clubs in select markets.
From louisafoods.com


RECIPE FOR SHRIMP & SPINACH CANNELLONI - CHEF PAULETTE
Create a “well” in the middle of the flour and add the eggs. Using a fork slowly mix the flour into the egg, until the dough comes together. Press dough together to make a rough ball. Gather the dough and knead on a lightly floured surface. If it’s too sticky add a little flour. Knead for about 5 minutes until smooth.
From chefpaulette.net


SHRIMP MANICOTTI WITH WHITE SAUCE - THERESCIPES.INFO
Add the manicotti shells and cook as directed on package. Drain well and let cool. Meanwhile, coarsely chop the shrimp and add to a large bowl. Heat a large skillet over medium heat. Add the butter, onions, celery, and bell pepper. Cook, stirring, until the vegetables are soft. Add the salt, pepper, thyme, red pepper, and oregano.
From therecipes.info


SHRIMP CANNELLONI #SUNDAYSUPPER - BOTTOM LEFT OF THE MITTEN
Preheat the oven to 350 degrees. In a baking dish that has been greased spread 1/2 of the Alfredo into the bottom of the pan. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up.
From bottomleftofthemitten.com


SEAFOOD MANICOTTI RECIPE | ONE OF THE NELLIEBELLIE RECIPES
Drain off and let the noodles cool. Mix the seafood, egg, onion, mozzarella cheese, Old Bay seasoning, mayo, and the 2 tablespoons of milk together. Stuff the seafood filling into the cooled manicotti. To make this easier, use a Ziplock bag with a corner cut off. In a medium heavy saucepan, melt the butter on low/medium heat.
From nelliebellie.com


SHRIMP & CRAB MANICOTTI - YOUTUBE
Shrimp & Crab Manicotti. Thank you Kenita for sponsoring today's dish! Manicotti stuffed with shrimp and crab meat with homemade alfredo sauce drizzled on to...
From youtube.com


CANNELLONI RECIPES - BBC GOOD FOOD
Pancake cannelloni. A star rating of 4.5 out of 5. 13 ratings. Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining. See more Cannelloni recipes.
From bbcgoodfood.com


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