Creamy Prawn Cannelloni

These prawn and ricotta bundles are wonderfully decadent and gratifying.


March 2010 | By Rachelle Santos
Creamy Prawn Cannelloni
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at a glance

Main Ingredient

Fish and Seafood

Type

Pasta

Preparation Time

00:00:00


Date Published

March 2010

These prawn and ricotta bundles are wonderfully decadent and gratifying. Everyone will surely ask for second helpings!

Serves
6 to 8 
Part 1:  
Prep Time 20 minutes  
Cooking Time 10 minutes

Part 2:  
Prep Time 15 minutes   
Cooking Time 1 hour

For the filling
1 tablespoon olive oil
1/3 cup chopped onion
1/3 cup chopped bacon
2 teaspoons minced garlic
4 teaspoons tomato paste
1/3 cup white wine
450 grams prawns, peeled, deveined, and chopped
3 tablespoons chopped fresh basil
1/4 teaspoon chili pepper flakes
1 1/3 cups ricotta
1/2 cup grated Parmesan cheese
salt and freshly ground black pepper
1 large egg, beaten

For the cannelloni
1 (240-gram) box cannelloni or manicotti shells
2 (800-gram) cans Italian-style spaghetti sauce
      (For homemade sauce, try: How to Make Marinara Sauce)
1 cup all-purpose cream
salt and freshly ground black pepper
1/3 cup grated Parmesan cheese

 

Part 1:  Make the filling
1  Make filling: Heat oil in a medium frying pan or wok. Sauté onions and bacon, and cook until onions are translucent, about 4 minutes. Add garlic and sauté for 30 seconds.

2  Add tomato paste and wine, and stir well. Cook until half of the wine has evaporated.

3  Add prawns and cook just until pink, about 2 to 3 minutes. Add basil and pepper flakes. Mix well and remove from the heat. Spread on a baking sheet or rectangular pan to cool. Refrigerate.


Part 2:  Make the sauce, cook and stuff the cannelloni
1  Preheat oven to 350ºF.

2  Cook cannelloni according to package directions. Set aside.

Make the sauce: Heat spaghetti sauce in a large pot. Add cream and season to taste. Remove from heat and set aside.

Finish preparing the filling by combining the ricotta, Parmesan cheese, and the cooled prawn mixture. Mix well and adjust seasoning to taste. Fold in the beaten egg.

5  To assemble, butter a 13x9x2-inch rectangular baking dish. Spread about 1 cup of tomato sauce on the bottom of the dish.

Stuff the cooked cannelloni with about 1/4 cup prawn filling per shell (see filling tip below for help). Arrange on the baking dish, lined up in one row. Pour remaining tomato sauce over the cannelloni and cover tightly with foil. Bake for 30 to 45 minutes.

7  Remove foil cover and sprinkle with remaining Parmesan cheese. Continue baking until cheese has melted and lightly browned, about 10 to 15 minutes. Allow to rest for 10 minutes before serving.

Filling tip: Put the filling in a pastry bag then use the bag to fill the pasta shells. You can also spoon the filling into the shells. Fill one end up to the middle then turn over and fill from the other end.

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