Indulge in a touch of elegance with this Seafood Cannelloni recipe. Fill tender pasta tubes with a creamy mixture of shrimp, crab, and ricotta, then blanket them in a rich alfredo sauce before baking to golden perfection. Serve it as a show-stopping main course that brings the flavors of the sea to your table with comforting Italian flair.
Indulge in another seafood dish with my Seafood Vol-au-Vent recipe. Use crab meat in other recipes like my Crab Rangoon Casserole and my Crab Rangoon Grilled Cheese. Save more of my pasta recipe ideas like my Shrimp Mushroom Pasta and Chicken Alfredo Pesto Pasta recipe.
Ingredients
Find below the list of ingredients to make my Seafood Cannelloni recipe.
- Oven-Ready Cannelloni Shells
- Ricotta
- Lemon Zest
- Large Egg
- Basil Pesto
- Cooked Salad Shrimp
- Canned Crab Meat
- Garlic Cloves
- Grated Parmesan Cheese
- Alfredo Sauce
- Grated Mozzarella
- Salt
- Old Bay Seasoning
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Crab meat → Swap with canned tuna, salmon, or imitation crab.
- Parmesan cheese → Use Pecorino Romano or Asiago.
- Old Bay seasoning → Replace with Cajun seasoning or a mix of paprika, celery salt, and black pepper.
- Basil pesto → Use sun-dried tomato pesto, olive tapenade, or fresh chopped herbs.
- Alfredo sauce → Make my Cottage Cheese Alfredo or swap for béchamel, tomato basil sauce, or a rosé sauce.
- Mozzarella cheese → Use provolone, fontina, or a dairy-free alternative.
Variations
- White Wine Twist → Add a splash of white wine to the Alfredo sauce for depth.
- Spinach Seafood Cannelloni → Mix in chopped spinach or kale with the filling.
- Three-Seafood Blend → Combine shrimp, crab, and scallops for a luxurious filling.
- Tomato Cream Version → Use half marinara and half Alfredo for a rosé-style sauce.
- Spicy Kick → Add red pepper flakes or a pinch of cayenne to the filling.
How to make Seafood Cannelloni
Start by preheating your oven to 375F.
- Make the filling by combining in a mixing bowl, the ricotta, lemon zest, pesto, garlic, drained crab meat, parmesan, salt, and Old Bay seasoning.
- Spread evenly, one of the bottles of alfredo sauce, into the bottom of a 9"x13" baking dish. Set aside.
- Place the filling into a piping bag in order to fill the cannellonis. You can also use a plastic freezer bag by making a small cut in one of the corners.
- Place the filled cannellonis, in 2 rows of 8, over the alfredo sauce. Sprinkle the shrimp over the cannellonis. Pour the second bottle of alfredo sauce over the top and spread evenly.
5. Sprinkle the grated mozzarella cheese evenly on top. Cover the baking dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes. Remove the foil, and return to the oven for 10-15 minutes or until golden brown. Let it rest out of the oven for 5-10 minutes before serving.
Storage
Store leftover Seafood Cannelloni in an airtight container in the refrigerator for up to 3 days. Keep the portions covered tightly to prevent the pasta from drying out and the seafood from spoiling quickly. Freeze baked cannelloni in a freezer-safe container for up to 2 months, layering parchment paper between pieces if stacking. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of sauce or broth to keep it moist, or microwave individual portions for a quicker option.
Recipe
Seafood Cannelloni
Ingredients
Cannelloni Filling
- 475 grams Ricotta Cheese
- 1 tablespoon Lemon Zest from 1 lemon
- 120 grams Crab Meat drained
- ½ cup Parmesan Cheese grated
- 3 cloves Garlic finely minced
- 1 teaspoon Salt
- 1 teaspoon Old Bay Seasoning
- 2 tablespoon Basil Pesto
- 2 large Eggs
Other Ingredients
- 16 shells Oven-Ready Cannelloni
- 820 ml Alfredo Sauce Two 410ml jars
- 250 grams Salad Shrimp cooked
- 1 cup Mozzarella Cheese grated
Instructions
- Start by preheating your oven to 375F.
- Make the filling by combining in a mixing bowl, the ricotta, lemon zest, pesto, eggs, garlic, drained crab meat, parmesan, salt, and Old Bay seasoning.475 grams Ricotta Cheese, 1 tablespoon Lemon Zest, ½ cup Parmesan Cheese, 3 cloves Garlic, 1 teaspoon Salt, 1 teaspoon Old Bay Seasoning, 2 tablespoon Basil Pesto, 2 large Eggs, 120 grams Crab Meat
- Spread evenly, one of the bottles of alfredo sauce, into the bottom of a 9"x13" baking dish. Set aside.820 ml Alfredo Sauce
- Place the filling into a piping bag in order to fill the cannellonis. You can also use a plastic freezer bag by making a small cut in one of the corners.16 shells Oven-Ready Cannelloni
- Place the filled cannellonis, in 2 rows of 8, over the alfredo sauce. Sprinkle the shrimp over the cannellonis. Pour the second bottle of alfredo sauce over the top and spread evenly.250 grams Salad Shrimp
- Sprinkle the grated mozzarella cheese evenly on top. Cover the baking dish with aluminum foil.1 cup Mozzarella Cheese
- Bake in the preheated oven for 30 minutes. Remove the foil, and return to the oven for 10-15 minutes or until golden brown. Let it rest out of the oven for 5-10 minutes before serving.
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