Olivieri Prawn Cannelloni

Olivieri Prawn Cannelloni
  • Prep Time: 30
  • Total Time: 75
  • Servings: 6.0

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About this Recipe

An elegant entrée for your next dinner party- we guarantee your guests will be left wanting more!


4 Slices Schneiders® Bacon, chopped
1 tbsp (15 mL) Olive oil
1 Small onion, diced
2 Cloves garlic, minced
1 tsp (5 mL) Chili flakes
1 tbsp (15 mL) Tomato paste
¼ cup (60 mL) White wine
1 lb (454 g) Shrimp, peeled, deveined and chopped
2 tbsp (30 mL) Chopped fresh basil
½ tsp (2 mL) Dried oregano
1 cup (250 mL) Ricotta or Cottage cheese
½ cup (125 mL) Freshly grated Parmesan cheese, divided
1 Egg, beaten
Salt and pepper
1 (600 mL) Container Olivieri® Rose Sauce
1 cup (250 mL) Milk
1 (350 g) Package Olivieri® Lasagna Sheets


PREHEAT oven to 350°F (180°C).

HEAT a large skillet over medium-high heat and add bacon. Cook 3-4 minutes or until crisp. Remove using a slotted spoon and drain on a paper towel lined plate. Set aside. Discard all but 1 tbsp (15 mL) of the bacon drippings from the pan.

HEAT reserved drippings, add onions, garlic and chili flakes. Sauté 2-3 minutes until fragrant and soft. Stir in tomato paste and cook for another minute, stirring. Add wine and simmer for 3-4 minutes or until reduced by half. Add shrimp and cook, stirring occasionally for 1-2 minutes. Stir in basil and oregano. Set aside to cool.

WHISK milk and rosé sauce together. Lightly coat a 9”x13” (3.5 L) rectangular baking dish with non-stick cooking spray. Spread 1 cup (250 mL) of the rosé sauce mixture on the bottom.

COMBINE Ricotta cheese and egg in a large bowl along with ? cup (80 mL) Parmesan cheese and reserved bacon pieces. Season with salt and pepper. Fold into shrimp mixture. Cut each lasagna sheet in half crosswise. Place or pipe ¼ cup (60 mL) of the shrimp filling on each piece of pasta and roll into a tube around the filling. Place each tube, seam side down, in the baking pan. Pour remaining sauce mixture over pasta and sprinkle with remaining Parmesan cheese. Cover pan tightly with aluminum foil. Bake for 45 minutes, remove foil and continue to bake for another 10-15 minutes or until golden and bubbly. Remove from oven and let rest for 10 minutes before serving.


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