Description
Tender cannelloni shells stuffed with shrimp, ricotta, spinach, and fresh herbs, baked in a creamy Parmesan béchamel sauce. This seafood cannelloni is rich, comforting, and easier than it looks.
Ingredients
For the filling:
1 lb cooked shrimp, chopped
2/3 cup frozen spinach, thawed and squeezed dry
3 garlic cloves, minced
1 lb whole milk ricotta
2/3 cup mozzarella, grated
1/2 cup Parmesan, grated
1/4 cup fresh basil, julienned, plus more for garnish
2 egg yolks
Zest of 1 lemon, plus wedges for serving
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the sauce:
4 tablespoons butter
5 tablespoons all purpose flour
1 large garlic clove, lightly crushed
4 cups whole milk
3 tablespoon dry sherry (optional)
1 teaspoon kosher salt, divided
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/2 cup Parmesan, grated
For the pasta:
20-24 cannelloni shells, oven-ready
Instructions
- Preheat oven to 375°F. Butter a 9x13-inch baking dish.
- Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes without browning. Add milk one cup at a time, whisking between additions until smooth. Season with salt, white pepper, nutmeg, and sherry. Bring to a gentle simmer and cook for 5-6 minutes until thickened enough to coat the back of a spoon. Stir in 1/2 cup Parmesan. Taste and adjust seasoning. Remove from heat.
- Make the filling: In a large bowl, combine chopped shrimp, spinach (squeezed very dry), garlic, ricotta, mozzarella, Parmesan, basil, egg yolks, lemon zest, salt, and pepper. Mix thoroughly until well combined.
- Assemble: Pour 1 cup béchamel into the prepared baking dish, spreading evenly across the bottom. Fill each cannelloni shell with ricotta filling using a piping bag or small spoon, and nestle filled shells side by side in the dish. Pour remaining sauce over shells. It will look like a lot of sauce, but the pasta absorbs it during baking. Sprinkle with remaining 1/2 cup Parmesan.
- Bake: Cover tightly with foil and bake for 30 minutes. Remove foil and bake 10 minutes more. Switch oven to broil and cook for 3-5 minutes until top is golden brown and bubbling.
- Rest and serve: Let dish rest for 10 minutes before serving. This allows the sauce to thicken and makes plating easier. Garnish with fresh basil leaves and serve with lemon wedges.
Notes
- Oven-ready pasta cooking times vary by brand. Check shells for tenderness at 30 minutes. If they're not quite tender, cover and bake another 5 minutes before the final uncovered bake and broil.
- Squeeze spinach thoroughly in a kitchen towel to remove all excess water, or filling will be watery.
- Make ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to covered baking time if starting from cold.
- For regular cannelloni shells: Par-cook for 5 minutes in boiling water, drain, cool slightly, then stuff as directed.
- Substitute 1 whole egg for the 2 egg yolks if needed. The filling will be slightly less rich but still delicious.
- Prep Time: 20
- Cook Time: 45
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American, Italian