Creamy Prawn Cannelloni

Creamy Prawn Cannelloni

These prawn and ricotta bundles are wonderfully decadent and gratifying. Everyone will surely ask for second helpings!

Ingredients (serves 6 to 8):

For the filling:

• 1 tablespoon olive oil
• 1/3 cup chopped onion
• 1/3 cup chopped bacon
• 2 teaspoons minced garlic
• 4 teaspoons tomato paste
• 1/3 cup white wine
• 450 grams prawns, peeled, deveined, and chopped
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon chili pepper flakes
• 1 1/3 cups ricotta
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper
• 1 large egg, beaten

• 1 (240-gram) box cannelloni or manicotti shells
• 2 (800-gram) cans Italian-style spaghetti sauce
• 1 cup all-purpose cream
• salt and freshly ground black pepper
• 1/3 cup grated Parmesan cheese

Part 1:  Prep Time 20 minutes  Cooking Time 10 minutes


1.  Make filling: Heat oil in a medium frying pan or wok. Sauté onions and bacon, and cook until onions are translucent, about 4 minutes. Add garlic and sauté for 30 seconds.

2. Add tomato paste and wine, and stir well. Cook until half of the wine has evaporated.

3.  Add prawns and cook just until pink, about 2 to 3 minutes. Add basil and pepper flakes. Mix well and remove from the heat. Spread on a baking sheet or rectangular pan to cool. Refrigerate.

 
Part 2:  Prep Time 15 minutes   Cooking Time 1 hour
 
1.  Preheat oven to 350ºF.

2. Cook cannelloni according to package directions. Set aside.

3. Make the sauce: Heat spaghetti sauce in a large pot. Add cream and season to taste. Remove from heat and set aside.

4. Finish preparing the filling by combining the ricotta, Parmesan cheese, and the cooled prawn mixture. Mix well and adjust seasoning to taste. Fold in the beaten egg.

5. To assemble, butter a 13x9x2-inch rectangular baking dish. Spread about 1 cup of tomato sauce on the bottom of the dish.

6. Stuff the cooked cannelloni with about 1/4 cup prawn filling per shell. Arrange on the baking dish, lined up in one row. Pour remaining tomato sauce over the cannelloni and cover tightly with foil. Bake for 30 to 45 minutes.

7. Remove foil cover and sprinkle with remaining Parmesan cheese. Continue baking until cheese has melted and lightly browned, about 10 to 15 minutes. Allow to rest for 10 minutes before serving.