Crispy on top and creamy on the inside, Creamy Baked Crab Cannelloni is a delightful dish that will make your taste buds sing! Imagine tender pasta tubes filled with a heavenly crab mixture, all enveloped in a savory, creamy sauce and topped with bubbly cheese. It’s a showstopper that’s perfect for family gatherings or an intimate dinner. Plus, it’s surprisingly simple to make! Fun fact: Cannelloni is thought to have originated in Southern Italy, where pasta lovers have been perfecting the art of stuffing pasta for centuries. If you’re a fan of our delicious Stuffed Shells recipe, then you will absolutely adore this twist on an Italian classic! Let’s dive into this scrumptious adventure!
What is Creamy Baked Crab Cannelloni?
So, what’s the real scoop behind the name “Creamy Baked Crab Cannelloni”? Did someone just throw crab into a tube of pasta and say, “Voilà!”? Truth be told, it’s essentially the way to a man’s heart is through his stomach! This dish takes everything we love about Italian cuisine and elevates it with luscious crab, wrapped snugly in large pasta tubes. Every bite is blissful, creamy goodness that your family will eagerly devour. You won’t just be cooking; you’ll be crafting an experience that brings smiles and satisfied bellies. Ready to impress your loved ones? Let’s get started!
Why You’ll Love This Creamy Baked Crab Cannelloni
First off, this Creamy Baked Crab Cannelloni is the kind of dish you dream about after a long day—it’s comforting, rich, and undeniably satisfying! It’s an impressive main dish, perfect for both cozy family dinners and festive gatherings. Best of all, cooking at home saves you money while delivering flavors that restaurant takeout can only aspire to match.
As if that weren’t enough, consider the flavorful toppings you can customize! Think melty, gooey cheese or a sprinkle of fresh herbs to elevate your dish. Compared to a classic lasagna, this cannelloni is lighter yet equally comforting. So, gather your apron and get ready to whip up something special!
How to Make Creamy Baked Crab Cannelloni
Quick Overview
Making this Creamy Baked Crab Cannelloni is as easy as pie! You’ll experience a delightful blend of creamy textures, fresh crab flavors, and al dente pasta that creates a hearty meal that everyone will love. Preparation takes about 20 minutes, and baking will add another 25—perfectly timed for a fun evening with loved ones!
Key Ingredients for Creamy Baked Crab Cannelloni
- 12 Cannelloni tubes: Fresh or dried
- 2 cups crab meat: Fresh or refrigerated, ensure it’s halal-certified
- 1 cup ricotta cheese: For that creamy filling
- 1 cup mozzarella cheese: Shredded, for topping
- 1/2 cup Parmesan cheese: Grated, for added richness
- 1 cup cream: Heavy or half-and-half
- 1 tablespoon lemon juice: Brightens the flavors
- 1 clove garlic: Minced for a hint of zest
- Salt and pepper: To taste
- Fresh parsley: Chopped, for garnish
Step-by-Step Instructions
- Preheat the oven: Start by preheating your oven to 375°F (190°C). This way, your oven will be all set to bubble up a deliciously cheesy topping!
- Prepare the cannelloni: If you’re using dried cannelloni, cook them briefly according to the package instructions until just al dente. Drain, and cool under running water until manageable.
- Make the filling: In a large bowl, mix the crab meat, ricotta cheese, lemon juice, garlic, salt, and pepper. Make sure to fold everything gently so you don’t break the crab meat too much.
- Stuff the cannelloni: Using a small spoon or piping bag, carefully fill each cannelloni tube with the crab mixture.
- Prepare the sauce: In a saucepan, heat the cream over low heat. Stir in half of the mozzarella and Parmesan cheese until melted, creating a smooth sauce.
- Layer the dish: Spread a thin layer of the cheese sauce on the bottom of a baking dish. Place the stuffed cannelloni on top, and pour the remaining sauce over them.
- Top with cheese: Sprinkle the rest of the mozzarella and Parmesan cheese on top of the cannelloni.
- Bake: Cover the dish with foil and bake for approximately 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Garnish and serve: Once baked, allow it to cool for a few minutes. Garnish with freshly chopped parsley before serving.
Top Tips for Perfecting Creamy Baked Crab Cannelloni
- Substitutions: If you can’t find crab meat, feel free to substitute with shrimp or cooked chicken, ensuring it’s halal.
- Timing: If you prepare the filling a day before, it can enhance the flavors and make the cooking day much smoother.
- Avoiding mistakes: Don’t overcook the pasta if using dried cannelloni; it should be slightly firm as it will continue cooking in the oven. Always check for seasoning before filling!
Storing and Reheating Tips
If you have leftovers—lucky you! Store any uneaten Creamy Baked Crab Cannelloni in airtight containers in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just remember to thaw overnight in the refrigerator before reheating. To maintain the original taste and texture, gently reheat in the oven at 350°F (175°C) until warmed through.
Enjoy this Creamy Baked Crab Cannelloni with family and friends for unforgettable moments around the dinner table. Happy cooking!
Creamy Baked Crab Cannelloni
Ingredients
For the Cannelloni
- 12 tubes Cannelloni tubes Fresh or dried
- 2 cups crab meat Fresh or refrigerated, ensure it’s halal-certified
- 1 cup ricotta cheese For that creamy filling
- 1 cup mozzarella cheese Shredded, for topping
- 1/2 cup Parmesan cheese Grated, for added richness
- 1 cup cream Heavy or half-and-half
- 1 tablespoon lemon juice Brightens the flavors
- 1 clove garlic Minced for a hint of zest
- Salt and pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using dried cannelloni, cook briefly according to package instructions until just al dente. Drain, and cool under running water until manageable.
- In a large bowl, mix the crab meat, ricotta cheese, lemon juice, garlic, salt, and pepper. Fold gently to avoid breaking the crab meat.
- Using a small spoon or piping bag, carefully fill each cannelloni tube with the crab mixture.
Making the Sauce
- In a saucepan, heat the cream over low heat. Stir in half of the mozzarella and Parmesan cheese until melted to create a smooth sauce.
Assembly and Baking
- Spread a thin layer of the cheese sauce on the bottom of a baking dish. Place the stuffed cannelloni on top, and pour the remaining sauce over them.
- Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for approximately 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Allow to cool for a few minutes. Garnish with freshly chopped parsley before serving.
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