Creamy Baked Crab Cannelloni
A delightful Italian dish featuring tender cannelloni tubes filled with a creamy crab mixture, enveloped in a savory sauce and topped with melted cheese.
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.
Notes
Substitutions: Substitute crab meat with shrimp or cooked chicken if desired. Prepare the filling a day before to enhance flavors. Avoid overcooking the pasta; it should be slightly firm as it will continue cooking in the oven.