Easy Crab Cannelloni

Astuces	Pour farcir les cannelloni facilement, versez la farce dans un sac refermable en plastique. Coupez un coin du sac, insérez ce coin dans un bout du cannelloni et pressez le sac pour expulser la farce.
	Remplacez le crabe par de la chair de homard.
	Remplacez la chapelure panko par de la chapelure fraîche et 1 c. à soupe (15 ml) d’huile d’olive.

Prep Time

20 Minutes

Cook Time

50 Minutes

Serves

6 People

Catelli Express® Cannelloni – OVEN-READY View Pasta

Comfort Food

Cooking Steps

Step 1

Blend ricotta with crab, 1/2 cup (125 mL) Parmesan cheese, green onions, lemon zest, garlic, salt and pepper; set aside. Combine marinara sauce with roasted red peppers and whipping cream in a blender or food processor. Blend until smooth.

Step 2

Preheat oven to 350°F (180°C). Spread 1 cup (250 mL) sauce in 13 x 9-inch (3 L) baking dish. Fill cannelloni shells with crab mixture. Arrange filled cannelloni in baking dish. Top evenly with remaining sauce.

Step 3

Bake, covered, for 45 minutes. Meanwhile, toss breadcrumbs with remaining Parmesan cheese. Uncover and sprinkle with breadcrumb mixture. Broil for 2 to 3 minutes or until topping is browned.

Ingredients

18CATELLI EXPRESSÂ® Cannelloni
ricotta cheese 2 cups (500 mL)
finely chopped lump crabmeat 1 cup (250 mL)
grated Parmesan cheese, divided 3/4 cup (175 mL)
green onions, finely chopped 2
finely grated lemon zest 2 tsp (10 mL)
clove garlic, minced 1
each salt and pepper 1/2 tsp (2 mL)
marinara sauce 2 1/2 cups (625 mL)
roasted red peppers, blotted dry 2
35% whipping cream 1/2 cup (125 mL)
panko bread crumbs 1/2 cup (125 mL)

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