Elegant, sophisticated, and loaded with seafood, these Seafood Cannelloni are a lovely expression of rustic Italian gourmet cooking at its finest. This is not your ordinary seafood pasta dish—the Seafood Cannelloni is filled with a luxurious blend of crab and shrimp, creamy Ricotta cheese, and spinach. It's all wrapped in a tender, scratch made pasta and topped with a lovely blush tomato sauce, featuring marinara and a touch of cream. It's an Italian seafood dish that's full of incredible ocean flavors.
The perfect addition to our seafood entrees, it doesn't take much to make this part of a delicious dinner. You could pair it with our exquisite Vegetable Napoleon as a vegetable side, and add Spinach Artichoke Pie Bites, which makes for a delicious appetizer that perfectly complements the Seafood Cannelloni. If you're looking for a delicious Italian seafood dish that's versatile enough for a fancy dinner party or an elegant weeknight meal, this seafood cannelloni is the perfect choice. Each order of Seafood Cannelloni is 27 oz., serves 4.
Meal Preparation
Seafood CannelloniFrom frozen. Preheat oven to 400º F, remove lid from tray, and cover tray with foil. Place tray on baking sheet in center of the oven. From frozen, cook for 40-45 minutes. Ensure internal temperature reaches 165º F. After cooking, let stand for 3 minutes.
Nutrition Facts
Seafood CannelloniSeafood Manicotti (Pasta Dough: Unenriched Semolina Flour, Unenriched Durum Wheat Flour, Water, Cage-free Eggs (Eggs, Citric Acid) Filling: Ricotta Cheese (Pasteurized Whole Milk, Cheese Culture, Salt, Enzymes), Crab, Shrimp, Spinach, Carrots, Celery, Red Pepper, Green Pepper, Butter, Parsley, Garlic, Parmesan Cheese), Tomato Cream Sauce (Crushed Tomatoes (Tomatoes, Salt) Heavy Cream (Milk), Whole Milk (Milk, Vitamin D3), Water, Extra Virgin Olive Oil, Corn Starch, Sea Salt, Sugar, Chopped Garlic, Basil, Black Pepper), Dried Parsley. Contains: Egg, Milk, Shellfish (Crab & Shrimp), Wheat.
1 Review Hide Reviews Show Reviews
-
Seafood Cannelloni
Enjoyed the Cannelloni tonight. Added the vegetable gratins.
