Baked Shrimp Cannelloni

Fish

“You're going to love this recipe because it's a restaurant-quality Italian dinner that's perfect for holidays and family gatherings. You'll feel like a 5-star chef!”

--Christina, WeekdayPescatarian.com

Ingredients:

– Cannelloni pasta – Fresh spinach – Fresh garlic – Whole milk ricotta – Mozzarella – Parmesan – Fresh basil – Egg yolks – Lemon zest – Salt, black & white pepper – Butter – All purpose flour – Whole milk – Dry sherry (optional) – Shrimp

Let's Get Cooking

1. Prep Sauce

Melt butter in a skillet. Add flour and whisk to combine and cook without letting the roux brown.

Add milk, one cup at a time, whisking to combine. Season the white sauce with salt, white pepper and dry sherry. Bring it to a gentle simmer.

2. Prep Mixture

Combine wilted spinach, minced garlic, whole milk ricotta, Parmesan, sliced basil, egg yolks, salt, black pepper and lemon zest. Mix well.

3. Cook Cannelloni

Spoon béchamel sauce into the bottom of a buttered baking dish. Fill oven-ready cannelloni tubes with spinach ricotta filling and nestle into the sauce.

Pour 2/3 of the remaining sauce over the top of the cannelloni. Sprinkle Parmesan cheese and bake until bubbling and cooked through.

4. Finishing Touches

Add shrimp and a pinch of salt to the remaining sherry cream sauce. Heat gently until shrimp is fully cooked and the sauce is warmed through.

5

Plate stuffed cannelloni shells with sherry cream sauce and shrimp. Garnish with fresh basil.

Prep for Service

Take a bow, chef!

Hungry for More

Try this Italian Stuffed Calamari with Marinara!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!