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out of the oven: shrimps & peas hidden in cannelloni
Prep Time30 minutes
Cook Time30 minutes
Servings: 4
ingredients:
for the filling:
  • 300 g shrimps
  • 100 g peas (frozen)
  • 2-3 spring onions
  • 1 clove of garlic
  • 1 tbsp olive oil
  • salt & pepper (to taste)
  • 250 g ricotta
  • 11-12 cannelloni
for the sauce:
  • 400 g crushed tomatoes
  • 70 g tomato puree (1 can)
  • a pinch of sugar
  • 2-3 tbsp olive oil
  • 2 tbsp dried mixed Mediterranean herbs
on top:
  • 50 - 75 g parmesan (finely grated)
equipment:
  • a casserole
  • a cheese grater
how to:
  • Preheat the oven to 175° C fan.
  • Press the garlic.
  • Chop the spring onions.
  • Chop the shrimps.
  • Fry everything in some olive oil until soft (10 - 15 min). During the last 5 min add the frozen peas.
  • Let it cool & drain the water - there always is some from the shrimps & the press..
  • Mix w/ ricotta & add salt & pepper to taste.
  • Mix the crushed tomatoes, the tomato puree & the olive oil & the herbs - don’t forget a pinch of sugar.
  • Grate the parmesan.
  • Fill the cannelloni.
  • Add some sauce on the bottom of the casserole.
  • Layer the filled cannelloni.
  • Add the rest of the sauce.
  • Sprinkle generously w/ grated parmesan.
  • Put in the oven for about 30 min.
Notes
Filling: It’s a lot of filling - enough for about 11-12 cannelloni. If your casserole (like mine!) doesn’t fit i. e. too small just reduce shrimps & peas (see below). I was a little too optimistic when preparing my filling!
Shrimps: 250 g shrimps are fine for about 8-9 cannelloni.
Peas: 75 g peas are fine for about 8-9 cannelloni.
Frozen shrimps: Defrost the shrimps properly before chopping.
Frozen peas: No defrosting necessary - just put them in the pan. You may use fresh peas when available. Fresh peas might need a little more time for cooking/frying.
Dried Mediterranean herbs: I used thyme, oregano, sage & ground rosemary. You may use whatever flavor you prefer or which herbs are available.
Parmesan: Parmesan is rather savoury - maybe you like some soft mozzarella more. When substituting think about a mozzarella ball of 125 g.
You may store leftovers in the fridge for 2-3 days.
You may also freeze the cannelloni dish; reheat in the microwave.