Ingredients:

  • 250g (8 oz) fresh ricotta cheese
  • 200g (7 oz) cooked shrimp, chopped
  • 200g (7 oz) cooked scallops, chopped
  • 1 cup baby spinach, wilted and chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 cups canned crushed tomatoes
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 12-14 cannelloni tubes
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnishing

Instructions:

  1. In a medium saucepan over medium heat, add 1 teaspoon olive oil. Sauté the chopped onion until translucent (about 4-5 minutes).
  2. Add the minced garlic and cook for an additional minute.
  3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes and then set aside.
  4. In a large mixing bowl, combine the ricotta cheese, chopped shrimp, chopped scallops, wilted spinach, minced garlic, lemon juice, olive oil, salt, pepper, and grated Parmesan.
  5. Mix well until all ingredients are fully incorporated.
  6. Preheat the oven to 180°C (350°F).
  7. Using a small spoon or pastry bag, fill each cannelloni tube with the seafood filling.
  8. As you fill the tubes, place them in a baking dish.
  9. Pour the prepared tomato sauce evenly over the filled cannelloni.
  10. Sprinkle the shredded mozzarella cheese on top of the sauce.
  11. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  12. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
  13. Remove from the oven and let it cool for a few minutes.
  14. Garnish with fresh basil leaves before serving.