Why You’ll Love This Recipe
If you’re a fan of seafood and cheese, this dish will quickly become a favorite. The combination of crab, ricotta, and mozzarella creates a smooth, rich filling that pairs perfectly with the creamy béchamel sauce. The cannelloni tubes provide the ideal vehicle to hold all the goodness, and when baked, they turn into a melty, golden, and indulgent treat. It’s an elegant and delicious dish that’s surprisingly easy to make in just a few simple steps.
Ingredients
- 12 cannelloni pasta tubes
- 1 cup crab meat, cooked and shredded
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 cups béchamel sauce (store-bought or homemade)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Cook the Cannelloni: Boil a large pot of salted water. Add the cannelloni pasta tubes and cook for half the time suggested on the package. Drain and set aside.
- Prepare the Filling: In a mixing bowl, combine the crab meat, ricotta cheese, half of the mozzarella, Parmesan cheese, parsley, lemon juice, garlic, and season with salt and pepper. Mix until well incorporated.
- Fill the Cannelloni: Using a piping bag or a spoon, carefully fill each cannelloni tube with the crab mixture. Place them in a baking dish lined with a bit of béchamel sauce.
- Add Sauce: Pour the remaining béchamel sauce over the filled cannelloni. Drizzle a little olive oil on top and sprinkle the remaining mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Serve: Let it cool for a few minutes before serving. Garnish with extra parsley if desired.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4-6 servings
Variations
- Different Seafood: While crab is the star of this dish, you can substitute it with lobster, shrimp, or scallops for a different take on the recipe.
- Add Vegetables: For extra flavor and texture, consider adding spinach, mushrooms, or artichoke hearts to the crab filling.
- Spicy Version: Add a pinch of red pepper flakes or some diced chili peppers to the crab filling for a subtle spicy kick.
- Gluten-Free: For a gluten-free version, use gluten-free cannelloni tubes or substitute with gluten-free pasta sheets to roll your filling.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat the baked cannelloni in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can cover it with foil to prevent the cheese from over-browning.
FAQs
1. Can I use regular pasta tubes instead of cannelloni?
Yes, you can use regular pasta tubes like rigatoni or ziti if cannelloni tubes aren’t available. Just be sure to fill them properly.
2. Can I make the filling ahead of time?
Yes, you can prepare the crab filling ahead of time and store it in the refrigerator for up to 1 day. Just fill the pasta and bake when you’re ready.
3. Can I use store-bought béchamel sauce?
Yes, store-bought béchamel sauce can be used for convenience. Just make sure to check the flavor and adjust seasoning if needed.
4. How do I prevent the cannelloni from sticking together?
Make sure to cook the cannelloni only for half the time suggested on the package, as they will continue to cook in the oven. Also, be sure to space them evenly in the baking dish.
5. Can I freeze this dish?
Yes, you can freeze the filled, unbaked cannelloni. Simply assemble everything, cover with plastic wrap, and then aluminum foil, and store it in the freezer for up to 2-3 months. When ready to bake, you can bake it from frozen, just add a little extra time.
6. Can I make this dish vegetarian?
Yes, you can make this dish vegetarian by omitting the crab and using a vegetable filling such as spinach, ricotta, and herbs.
7. Can I make this dish spicier?
If you enjoy spicy food, feel free to add chili flakes, cayenne pepper, or diced fresh chilies to the filling for an added kick.
8. How do I make the cannelloni sauce richer?
You can make the béchamel sauce richer by using whole milk or adding extra butter and cream for a creamier consistency.
9. Can I use a different cheese for the filling?
While mozzarella and Parmesan are the most traditional, you can experiment with other cheeses such as Gruyère, Gouda, or a sharp cheddar for a unique twist.
10. What’s the best way to reheat the dish?
For best results, reheat the dish in the oven, covered with foil, to maintain its moisture and prevent the cheese from drying out.
Conclusion
Creamy Baked Crab Cannelloni is the perfect combination of elegance and indulgence. Filled with a rich crab and cheese mixture and topped with béchamel sauce and melted mozzarella, it’s a dish that’s sure to impress. Whether you’re preparing it for a special dinner or just treating yourself to a comforting meal, this recipe delivers on flavor and texture in every bite. Enjoy the creamy goodness and seafood delight of this incredible dish!
Creamy Baked Crab Cannelloni: An Incredible 7-Step Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Baked Crab Cannelloni is the ultimate indulgent dish that combines the delicate sweetness of crab with rich, creamy cheese and a silky béchamel sauce. The cannelloni tubes are filled with a flavorful crab mixture and baked to golden perfection.
Ingredients
12 cannelloni pasta tubes
1 cup crab meat, cooked and shredded
1 cup ricotta cheese
1 cup grated mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
2 cups béchamel sauce (store-bought or homemade)
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Add the cannelloni pasta tubes and cook for half the time suggested on the package. Drain and set aside.
- In a mixing bowl, combine the crab meat, ricotta cheese, half of the mozzarella, Parmesan cheese, parsley, lemon juice, garlic, and season with salt and pepper. Mix until well incorporated.
- Using a piping bag or a spoon, carefully fill each cannelloni tube with the crab mixture. Place them in a baking dish lined with a bit of béchamel sauce.
- Pour the remaining béchamel sauce over the filled cannelloni. Drizzle a little olive oil on top and sprinkle the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with extra parsley if desired.
Notes
If you don’t have cannelloni tubes, you can use rigatoni or ziti, just ensure they’re properly filled.
You can prepare the crab filling ahead of time and store it in the refrigerator for up to 1 day.
If you want a richer sauce, use whole milk or add extra butter and cream to your béchamel sauce.
This dish can be made gluten-free by using gluten-free pasta or substituting with gluten-free sheets to roll your filling.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg
