Cannelloni with Shrimp and Spinach

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cannelloni with Shrimp and Spinach

Ingredients

Peeled Cooked Shrimp - 8.8 oz
Conchiglie Pasta - 8 pieces
Frozen spinach discs - 7.1 oz
Ricotta cheese - 7.1 oz
Grated Pecorino Pepato Cheese - 3.5 oz
Salt - a pinch
Ground Black Pepper - to taste
Chicken Egg - 1 piece
10% cream - 7.1 oz
Thyme - a pinch
Basil - 1 piece

Step by Step guide

Step 1

Thaw the spinach, place it in a colander, and immerse it in boiling salted water for 2 minutes. Immediately transfer it to a bowl of cold water, then shake it a few times. Place it in a bowl, add shrimp, ricotta, 0.5 of the parmesan, salt, and pepper, and mix.

Step 2

In a pot, bring water to a boil and add salt. Gradually lower the cannelloni into the boiling water and cook for 3 minutes. Once the pasta is ready, transfer it to a dish with cold water to prevent the cannelloni from sticking, then place them on paper towels. Transfer the prepared filling to a piping bag (or a bag with a cut corner) and fill the cannelloni.

Step 3

Wash the basil and separate it into leaves. Lightly whip the cream with the egg. Add thyme and basil leaves. Arrange the cannelloni in a narrow baking dish in two rows. Preheat the oven to 392°F. Drizzle the cannelloni with the sauce and sprinkle with the remaining parmesan on top. Place in the oven for 15 minutes.