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
Filling:
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.
Take pleasure in!
