Crab Stuffed Cannelloni

    55 minutes

    Cannelloni shells stuffed with crab meat and covered with Alfredo sauce make a wonderfully tasty and filling meal either for the family or a formal dinner.

    85 people made this

    Serves: 4 

    • 8 cannelloni shells
    • 1 1/2 cups ricotta cheese
    • 185g crabmeat
    • 2 tablespoons minced fresh parsley
    • 1 tablespoon grated onion
    • 1 (500g) jar Alfredo pasta sauce
    • 1 teaspoon white sugar
    • 1/2 cup chicken stock
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried marjoram
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon dried thyme

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 190 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add cannelloni shells and cook for 8 to 10 minutes until tender but not mushy. Drain.
    3. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the cannelloni shells. Place in a buttered 20x30cm baking dish.
    4. In a saucepan, stir together the Alfredo sauce and chicken stock. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
    5. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

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    Reviews in English (70)


    I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!  -  25 Dec 2007  (Review from Allrecipes USA and Canada)


    Absolutely delicious ! The only things I did differently were to make my own Alfredo Sauce (using Easy Alfredo Sauce 1 from Allrecipes), and I added about four sliced white mushrooms to the sauce. Eight minutes of boiling the manicotti shells is probably enough; much longer and they're more at risk of ripping as you're trying to stuff them. A tsp of sugar is listed as an ingredient, but not mentioned in the directions: add it to the chicken broth.  -  15 Dec 2006  (Review from Allrecipes USA and Canada)


    I made this for my parents for their 30th anniversary meal (along with seafood stuffed avacados & crusty french bread, both from allrecipes). It was a hit! The only change I made was sprinkling mozzerela cheese on top for the last 5 minutes of baking.  -  19 Feb 2007  (Review from Allrecipes USA and Canada)