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Seafood cannelloni 14-16 oven prepared cannelloni pasta shells 1 680g jar of ro…

Seafood cannelloni 🦐🦀

14-16 westernfamilyca oven prepared cannelloni pasta shells
1 680g jar of primalkitchenfoods roasted garlic marinara sauce
1 cup grated low fats mozzarella cheese

3/four of a 500g container of low fats ricotta cheese
half of a 340g bag of frozen uncooked shrimp, thawed and chopped into chunks
1 can of westernfamilyca wild crab 50% leg meat, drained
1 diced shallot
2-Three garlic cloves, minced
half package deal of frozen spinach, thawed and drained
half cup grated pecorino romano or Parmesan cheese
1/eight tsp pepper
1/eight tsp diamondcrystalsalt kosher salt
Juice of half a lemon
1 tbsp contemporary thyme, finely minced
2 tbsp contemporary parsley, minced
A pinch of cayenne

Preheat the oven to 400°f. In a big bowl combine all of the filling components till absolutely included. Stuff the cannelloni shells with 2-Three tbsp of filling every or till your shell is stuffed from finish to finish. Place 1 cup of the tomato sauce within the backside of the baking dish. Lay the stuffed cannelloni on high of the sauce in a single layer. Pour remaining tomato sauce on high of the cannelloni. High with mozzarella cheese. Cowl with aluminum foil or a lid and bake for 30min or till pasta is al dente. Take away from the oven, take off the lid, and permit to relaxation for 5min earlier than serving.

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