During my time at a coastal kitchen in Marseille, I discovered the transformative magic of seafood cannelloni. What began as a staff meal experiment—Italian pasta tubes filled with the day’s fresh catch—evolved into one of my signature dishes. The marriage of delicate seafood, aromatic herbs, and creamy ricotta creates a dish that’s somehow both rustic and refined. When that first bite delivers the perfect balance of tender pasta, succulent seafood, and herbed cheese, you’ll understand why this French-Italian fusion deserves a spot in your culinary repertoire.
The Story 📖
Cannellonis aux fruits de mer represents the beautiful culinary conversation between French and Italian traditions. While traditional cannelloni originated in Italy, this seafood variation celebrates the abundant marine treasures of the Mediterranean coast. I’ve refined this recipe over years of experimenting with different seafood combinations and flavor profiles, eventually landing on this version that balances richness with bright, fresh notes.
Ingredients Spotlight 🧪
For 4 generous servings:
- 400g (14oz) mixed seafood (shrimp, mussels, scallops, squid)
- 8 no-boil cannelloni tubes
- 150g (5.3oz) fresh ricotta
- 50g (1.8oz) Parmesan, divided
- 250g (8.8oz) cooked spinach, thoroughly drained and chopped
- 8g (1½ tsp) turmeric
- 1 bunch fresh coriander (cilantro), chopped
- 1 lemon, juiced
- 3 tbsp olive oil (plus extra for drizzling)
- Sea salt and freshly cracked pepper
Step-by-Step Guide 📝
- Preheat your oven to 200°C (400°F) with a rack in the middle position.
- If using frozen seafood, thaw completely, then rinse and thoroughly pat dry with paper towels. Cut larger pieces into bite-sized morsels.
- In a large bowl, combine the spinach, ricotta, half the Parmesan, turmeric, chopped coriander, and lemon juice. Season generously with salt and pepper, then mix until uniform.
- Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat. When shimmering, add the seafood and cook just until it begins to turn opaque, about 2 minutes. You want it slightly undercooked as it will finish in the oven.
- Allow the seafood to cool for 5 minutes, then fold it into your spinach-ricotta mixture.
- Lightly oil a baking dish that will snugly fit all cannelloni. Using a small spoon or piping bag, fill each cannelloni tube with the seafood mixture.
- Arrange the filled tubes in your baking dish, sprinkle with the remaining Parmesan, and drizzle with the last tablespoon of olive oil.
- Cover with foil and bake for 10 minutes. Remove foil and bake for another 2-3 minutes until the cheese develops a golden crust and the pasta is tender.
Chef’s Note: The key to transcendent seafood cannelloni is respecting cooking times. Overcooked seafood becomes rubbery, while undercooked pasta remains tough. The 12-13 minute total baking time creates perfect harmony—tender pasta with succulent seafood that retains its oceanic essence.
Expert Techniques 🛠️
The brilliance of this dish lies in its carefully calibrated flavors. Turmeric provides a subtle earthy note and gorgeous golden hue, while fresh coriander delivers aromatic brightness. The quick pre-cook of the seafood is crucial—it should be just 60% cooked before it goes into the filling, allowing it to release some moisture without toughening. For maximum flavor penetration, let the filled cannelloni rest for 10 minutes before baking if time permits.
Presentation & Pairing Ideas 🍽️
Serve these golden tubes on warmed plates, garnished with extra fresh herbs and a light drizzle of your best olive oil. A crisp Sauvignon Blanc provides the perfect acidic counterpoint to the dish’s richness. For a complete meal, pair with a simple lemon-dressed arugula salad or roasted asparagus. If you’re feeling indulgent, a light cream sauce infused with saffron creates an elegant restaurant-worthy presentation.
For a seasonal variation, replace the mixed seafood with whatever is freshest at your market. In summer, I love using sweet corn and zucchini alongside the seafood; in winter, roasted fennel adds incredible depth. Vegetarians can substitute the seafood with roasted mushrooms for a similarly satisfying umami experience. The fundamental technique remains your canvas—trust your palate and make this recipe your own masterpiece.