These Cheesy Shrimp Cannelloni Rolls are filled with a rich shrimp and cheese mixture, covered in a creamy garlic Parmesan sauce, and baked until golden and bubbling. A comforting, creamy pasta dish that’s perfect for family dinners or special occasions.
Ingredients
For the Cannelloni
- 12 cannelloni tubes
- 450 g raw peeled shrimp, chopped
- 250 g ricotta cheese
- 150 g cream cheese
- 100 g mozzarella, grated
- 40 g Parmesan, finely grated
- 2 garlic cloves, minced
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Creamy Garlic Sauce
- 30 g butter
- 2 garlic cloves, minced
- 25 g all-purpose flour
- 400 ml heavy cream
- 200 ml whole milk
- 60 g Parmesan, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg
For the Topping
- 150 g mozzarella, grated
- 20 g Parmesan, finely grated
- Fresh parsley, for garnish
Instructions
1. Prepare the Shrimp
Preheat the oven to 190°C / 375°F.
Pat the shrimp dry and chop them into small pieces. Melt 1 tablespoon of butter in a frying pan over medium heat.
Add the minced garlic and cook for about 30 seconds. Add the shrimp and cook for approximately 2 minutes, just until they begin to turn pink.
Remove from the heat and allow to cool slightly.
2. Make the Cannelloni Filling
In a large bowl, combine the ricotta, cream cheese, 100 g mozzarella, 40 g Parmesan and fresh parsley.
Add the cooked shrimp and season with salt and black pepper.
Mix until well combined.
3. Fill the Cannelloni
Carefully fill each uncooked cannelloni tube with the shrimp and cheese mixture.
A piping bag or freezer bag with one corner cut off makes this much easier.
4. Make the Creamy Garlic Sauce
Melt 30 g butter in a saucepan over medium heat.
Add the garlic and cook for about 30 seconds.
Stir in the flour and cook for 1 minute, stirring continuously.
Slowly pour in the milk and heavy cream while whisking.
Cook for 3–5 minutes until the sauce begins to thicken.
Add the Parmesan and season with salt, black pepper and a pinch of nutmeg.
5. Assemble
Spread about one-third of the creamy garlic sauce over the bottom of a baking dish.
Arrange the filled cannelloni in a single layer.
Pour the remaining sauce evenly over the cannelloni. Make sure the pasta is well covered with sauce.
Sprinkle the mozzarella and Parmesan over the top.
6. Bake
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cannelloni are tender and the cheese is golden and bubbling.
Let the dish rest for 5–10 minutes before serving.
Garnish with fresh parsley.
Recipe Notes
For the best result, make sure the cannelloni are well covered with sauce before baking. This helps the uncooked pasta soften properly in the oven.
Do not fully cook the shrimp before assembling the dish, as they will continue cooking in the oven.
Recipe Information
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Category: Main Course
Cuisine: Italian-Inspired
Leave a Reply