Seafood Cannelloni is a luxurious Italian-inspired pasta dish featuring tender cannelloni tubes stuffed with a creamy seafood filling, topped with a rich béchamel or tomato cream sauce, sprinkled with cheese, and baked until golden and bubbling. Combining delicate seafood with creamy sauces and perfectly cooked pasta, this dish is both comforting and sophisticated.

Whether you're preparing a holiday feast, entertaining guests, or simply craving a restaurant-quality meal at home, Seafood Cannelloni is sure to impress.

What Is Seafood Cannelloni?

Seafood Cannelloni is a baked pasta casserole made with:

  • Cannelloni pasta tubes
  • Shrimp, crab, scallops, or mixed seafood
  • Ricotta cheese
  • Parmesan cheese
  • Fresh herbs
  • Creamy béchamel or tomato cream sauce
  • Mozzarella cheese

The stuffed pasta bakes in the sauce, creating a creamy, flavorful dish with a beautifully browned cheesy topping.

Why You'll Love This Recipe

  • Rich and creamy seafood filling
  • Perfect for entertaining
  • Restaurant-quality presentation
  • Great make-ahead meal
  • Freezer friendly
  • Packed with protein
  • Comforting and elegant

Preparation Time

  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

For the Seafood Filling

  • 250 g shrimp, peeled, deveined, and chopped
  • 200 g scallops, chopped
  • 150 g cooked crab meat
  • 250 g ricotta cheese
  • 100 g grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • Salt to taste
  • Freshly ground black pepper
  • ½ teaspoon paprika

For the Béchamel Sauce

  • 60 g unsalted butter
  • 60 g all-purpose flour
  • 750 ml whole milk, warmed
  • 60 ml heavy cream
  • 75 g grated Parmesan cheese
  • ¼ teaspoon ground nutmeg
  • Salt
  • White pepper

For the Pasta

  • 18–20 cannelloni tubes

For the Topping

  • 200 g shredded mozzarella cheese
  • 50 g grated Parmesan cheese
  • Fresh parsley
  • Fresh basil

Kitchen Equipment

  • Large saucepan
  • Skillet
  • Mixing bowl
  • Whisk
  • Spoon or piping bag
  • 9×13-inch baking dish
  • Aluminum foil

Step 1: Prepare the Seafood Filling

Heat olive oil in a skillet over medium heat.

Cook the onion until softened, about 4–5 minutes.

Add the garlic and cook for 1 minute.

Add the chopped shrimp and scallops.

Cook for 2–3 minutes, just until opaque.

Remove from the heat and let cool slightly.

In a large bowl, combine:

  • Cooked shrimp and scallops
  • Crab meat
  • Ricotta cheese
  • Parmesan cheese
  • Parsley
  • Basil
  • Lemon zest
  • Paprika
  • Salt
  • Black pepper

Mix until evenly combined.

Step 2: Make the Béchamel Sauce

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 2 minutes.

Gradually whisk in the warm milk until smooth.

Continue whisking until the sauce thickens.

Stir in the heavy cream, Parmesan cheese, nutmeg, salt, and white pepper.

Cook for another 2 minutes until silky and creamy.

Remove from the heat.

Step 3: Fill the Cannelloni

Transfer the seafood filling into a piping bag or use a small spoon.

Carefully fill each cannelloni tube with the seafood mixture.

Avoid overfilling to prevent splitting during baking.

Step 4: Assemble the Dish

Spread a thin layer of béchamel sauce over the bottom of a greased baking dish.

Arrange the filled cannelloni in a single layer.

Pour the remaining béchamel sauce evenly over the pasta, ensuring all tubes are well covered.

Sprinkle with:

  • Mozzarella cheese
  • Parmesan cheese

Step 5: Bake

Cover the dish with aluminum foil.

Bake at 180°C (350°F) for 30 minutes.

Remove the foil and continue baking for another 15 minutes, or until the cheese is golden brown and bubbling.

Allow the cannelloni to rest for 10 minutes before serving.

Serving Suggestions

Serve Seafood Cannelloni with:

  • Garlic bread
  • Caesar salad
  • Mixed green salad
  • Roasted asparagus
  • Sautéed spinach
  • Grilled zucchini
  • Lemon wedges
  • Crisp white wine

Chef's Tips

  • Do not overcook the seafood before baking, as it will continue cooking in the oven.
  • Warm milk helps produce a smooth, lump-free béchamel.
  • Use freshly grated Parmesan for the best flavor.
  • Covering the dish during the first stage of baking prevents the pasta from drying out.
  • Let the dish rest before serving for easier slicing and serving.

Delicious Variations

Lobster Cannelloni

Replace the crab meat with cooked lobster for a luxurious twist.

Salmon Cannelloni

Substitute smoked or cooked salmon for part of the seafood filling.

Spinach Seafood Cannelloni

Add chopped sautéed spinach to the filling for extra color and nutrition.

Tomato Cream Cannelloni

Replace half of the béchamel with a creamy tomato sauce for a richer flavor.

Spicy Seafood Cannelloni

Add red pepper flakes or cayenne pepper to the filling for gentle heat.

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze the assembled unbaked or baked cannelloni for up to 2 months.

Thaw overnight in the refrigerator before baking or reheating.

Reheating Instructions

Oven

Cover with foil and bake at 180°C (350°F) for about 20–25 minutes, or until heated through.

Microwave

Heat individual portions on medium power for 2–4 minutes, checking frequently to avoid overcooking the seafood.

Nutritional Information (Approximate Per Serving)

  • Calories: 610
  • Protein: 39 g
  • Carbohydrates: 35 g
  • Fat: 34 g
  • Saturated Fat: 16 g
  • Fiber: 2 g
  • Sugar: 8 g
  • Sodium: 720 mg
  • Calcium: 360 mg

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw it completely and pat it dry before cooking to prevent excess moisture in the filling.

Do I need to boil the cannelloni tubes first?

Most dried cannelloni tubes are designed to cook in the sauce during baking. Check the package instructions, as some brands may recommend a brief pre-cook.

Can I prepare Seafood Cannelloni ahead of time?

Yes. Assemble the dish up to 24 hours in advance, cover, refrigerate, and bake when ready to serve.

Can I make this recipe gluten-free?

Yes. Use gluten-free cannelloni pasta and substitute the flour in the béchamel with a gluten-free flour blend.

What seafood works best?

A combination of shrimp, crab, scallops, lobster, or firm white fish creates a flavorful and balanced filling.

Final Thoughts

Seafood Cannelloni is an elegant Italian-style baked pasta dish that combines tender cannelloni tubes with a creamy seafood filling, silky béchamel sauce, and a golden cheese topping. Rich yet delicate, it's ideal for dinner parties, holiday celebrations, or whenever you want to enjoy a restaurant-quality meal at home. Pair it with a crisp salad and warm bread for a complete and memorable dining experience.