Authentic Italian Recipes from Italy




                   Can't find what you're looking for? Request a recipe and we'll post it for you!

                                        Never miss a recipe. Join our spam-free mailing list.

                                                                      Our tips & info



     Seafood Cannelloni Header

  Seafood Cannelloni

   Seafood Cannelloni Photo
Category: Cannelloni, Pasta
Servings: 4 - 6
Total time: 1 hr 30 min
Level: Intermediate
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite pasta brand

- 1 recipe of our Besciamella Sauce

- 1 1/2 pounds of mixed fish, cleaned and/or filleted with skin removed (whiting, cod, salmon, shrimp, calamari, sea bass)

- 2 plum tomatoes, cleaned, cored and diced

- 1 bay leaf

- 3 cloves garlic, peeled and minced

- 2 zucchini, cleaned and diced

- 1/4 onion, peeled and minced

- 1/2 cup white wine

- 1/3 cup parsley, cleaned, stemmed and minced

- 1/3 cup extra virgin olive oil

- 1/4 cup Parmigiano Reggiano cheese, grated

- Salt and pepper


1.  If you are making this recipe from scratch, prepare the pasta dough and the besciamella sauce and set aside.

2.  If you are using calamari or shrimp in this recipe, chop the the cleaned fish into small pieces. The fillets do not need to be chopped as they will flake apart while cooking.

3.  In a large sauté pan over medium high heat, add the olive oil, white wine, garlic and onion. Sauté the ingredients until the garlic begins to sizzle and the onions turn translucent.




4.  To the pan add the zucchini and tomatoes, along with a pinch of salt and pepper. Stir the ingredients in the pan to combine. Then cover the pan, lower the heat to medium and simmer for 8 - 12 minutes or until the tomatoes begin to break down.

5.  When the tomatoes have broken down and the zucchini is well softened, using the back of a fork or a potato masher, mash the ingredients in the pan into a smoother sauce. Then add the fish, minced parsley and bay leaf to the pan. Cover the pan and cook another 15 minutes, stirring occasionally, or until the fish has cooked through.

6.  When the fish has finished cooking, remove the pan from the heat and discard the bay leaf. Using a fork, flake the fish fillets into small pieces and stir them into the sauce.

7.  Add 1 cup of the prepared besciamella sauce to the pan with the fish filling. Stir it into the fish filling so that all ingredients are combined well. Set the filling aside to cool.

8.  When you are ready to assemble the cannelloni, preheat the oven to 425 degrees. Line an oven safe baking dish with parchment paper or coat it with nonstick cooking spray. Then, spoon about 1/3 cup of the besciamella sauce into the bottom of the lined or coated dish. Spread it around to coat the entire surface.

9.  If you are using store bought cannelloni pasta, prepare it for stuffing according to the manufacturer's instructions.

10.  To fill the homemade cannelloni pasta sheets, place one sheet of pasta on a plate or board. Add 1 - 2 generous tablespoons of the fish filling onto the short end side of the pasta. Roll up the pasta and place the roll into the baking dish.

11.  Continue step 10 until you have used all of the pasta. If you make two layers of cannelloni in one pan, prior to proceeding to the second layer, spread a generous amount of the besciamella sauce evenly over the first layer of cannelloni and top with a sprinkle of Parmigiano.

12.  When all of the cannelloni are made, spoon the remaining besciamella sauce over the last layer of cannelloni, spreading the sauce evenly over the top of the cannelloni. Top with the remaining Parmigiano or add more to your taste.

13.  Cover the baking dish with aluminum foil, place it onto the bottom rack of the oven and bake for 30 minutes.

14.  After 30 minutes, uncover the dish and bake another 10 minutes to brown the cheese.

15.  Once the cheese has browned, remove the dish from the oven and let it cool for 10 - 15 minutes before serving.