Crab Ricotta Cannelloni

Crab Ricotta Cannelloni

Ingredients

  • 1 box 8 oz 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 lb lump crabmeat
  • 1/4 tsp salt
  • 1/4 tsp freshly ground white pepper
  • bechamel sauce, recipe follows

Directions

  1. 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.
  2. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  3. Preheat oven to 350 degrees F.
  4. 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.

Crab ricotta cannelloni recipe. Nectarous crab ricotta cannelloni.

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Servings:

6 servings

Recipe Exchange: This recipe may be republished with a link back to us.

Parmesan Beef Cannelloni

Parmesan Beef Cannelloni

Ingredients

  • 1 8 oz package cannelloni pasta
  • 8 oz lean ground beef
  • 2 carrots, chopped
  • 1/2 stalk celery, chopped
  • 1/2 onion, chopped
  • ounces fresh spinach, washed and chopped
  • 1 1/4 tsp salt
  • 1 1/4 tsp ground black pepper
  • 2 Tbs olive oil
  • 1 cup dry white wine
  • 1 cup heavy whipping cream
  • 1 cup chopped tomatoes
  • 1/2 cup grated parmesan cheese
  • 2 tsp italian seasoning
  • 2 Tbs chopped fresh basil
  • 1 14.5 oz can stewed tomatoes
  • 2 Tbs olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 leaves fresh basil, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (2degrees C).
  2. In an x inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about to minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for minutes.
  3. Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately minutes. Remove from oven and lower oven temperature to 3degrees F (1degrees C). Let mixture cool for to minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x inch baking dish.
  4. To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
  5. Pour tomato sauce over cannelloni and bake for minutes or until sauce is bubbly.

Parmesan beef cannelloni recipe. Mouthwatering parmesan beef cannelloni.

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Beef Cannelloni Florentine

Beef Cannelloni Florentine

Ingredients

  • 1 8 oz package cannelloni pasta
  • 8 oz ground veal
  • 2 carrots, chopped
  • 1/2 stalk celery, chopped
  • 1/2 yellow onion, chopped
  • ounces spinach, rinsed and chopped
  • 1 1/4 tsp salt
  • 1 1/4 tsp ground black pepper
  • 2 Tbs olive oil
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup roma plum tomatoes, diced
  • 1/2 cup grated parmesan cheese
  • 2 tsp italian seasoning
  • 2 Tbs chopped fresh basil
  • *
  • 1 oz can italian-style diced tomatoes
  • 2 Tbs extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 leaves fresh basil, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to minutes or until al dente; drain, separate shells, and set aside.
  2. Preheat oven to 500 degrees F (2degrees C). In a 9 x baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
  3. Let meat mixture cool minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake minutes more. Remove from oven and let cool.
  4. While meat mixture is cooling enough to handle, make tomato sauce. Puree fresh tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
  5. Reduce oven temperature to 3degrees F (1degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x baking dish. Pour tomato sauce over shells and bake minutes, or until sauce is bubbly.