Description
Luxurious and flavorful pasta cannelloni stuffed with shrimp and spinach, topped with a rich roasted red pepper cream sauce. A perfect balance of seafood, vegetables, and creamy goodness, ideal for special occasions or a gourmet dinner at home.
Ingredients
Scale
For the Cannelloni Filling:
- 12 cannelloni pasta tubes
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
For the Roasted Red Pepper Cream Sauce:
- 2 large roasted red bell peppers (jarred or homemade)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For Topping:
- ½ cup mozzarella cheese, shredded
- ¼ cup fresh basil or parsley, chopped
Instructions
- Prepare the Filling
- Heat olive oil in a pan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Add chopped shrimp and cook for 2-3 minutes, just until pink.
- Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, combine shrimp and spinach with ricotta, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix well and set aside.
- Cook the Cannelloni Pasta
- Bring a large pot of salted water to a boil.
- Cook the cannelloni tubes according to the package instructions until al dente.
- Drain and rinse with cold water. Set aside on a tray.
- Make the Roasted Red Pepper Cream Sauce
- In a blender or food processor, blend the roasted red peppers with broth until smooth.
- In a saucepan, melt butter over medium heat. Add chopped onion and sauté until soft. Add minced garlic and cook for another 30 seconds.
- Pour in the blended red pepper mixture, followed by heavy cream, Parmesan, Italian seasoning, salt, and black pepper.
- Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Assemble the Dish
- Preheat oven to 375°F (190°C).
- Spread a thin layer of red pepper sauce on the bottom of a baking dish.
- Fill each cannelloni tube with the shrimp and spinach mixture using a piping bag or small spoon.
- Arrange the stuffed cannelloni in the baking dish and pour the remaining sauce over the top.
- Sprinkle shredded mozzarella over the dish.
- Bake and Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
- Use Different Seafood: Substitute shrimp with crab or lobster for a more decadent version.
- Vegetarian Option: Replace shrimp with mushrooms or artichokes.
- Dairy-Free Version: Use cashew cream instead of heavy cream and dairy-free cheese alternatives.
- Spicier Version: Increase the red pepper flakes or add a pinch of cayenne.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Baking
- Cuisine: italian inspired
Keywords: shrimp stuffed cannelloni, roasted red pepper sauce, seafood pasta, spinach ricotta filling, baked cannelloni