This is an Italian inspired dish that really makes the most out of a store-cupboard ingredient, tinned crab. It's wonderfully filling on its own, so serve with a simple salad.
- 8 cannelloni shells
- 450g white sauce or cheese sauce – make this fresh or get shop-bought
- 375g ricotta cheese
- 170g tinned crab meat
- 125ml chicken stock
- 1 small grated onion
- 2 tbsp. chopped parsley
- ½ tsp. dried basil
- ½ tsp. dried marjoram
- ½ tsp. dried garlic
- ½ tsp. dried thyme
Heat some salted water to the boil. Once boiling, add the cannelloni shells and cook for around 6 minutes. Remove from the water and then drain.
In a large bowl, mix together the crab meat, ricotta, onion and parsley. Mix well so fully combined.
Stuff the crab mixture into the cannelloni shells.
Preheat the oven to 190C/gas mark 5.
Put the cannelloni into a buttered baking dish.
Mix together the white sauce and the chicken stock in a saucepan. Add the basil, marjoram, garlic, and thyme and mix together well. Heat until just warm and then pour over the cannelloni shells.
Bake in the oven for around half an hour and serve warm.