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Crab and Ricotta Cannelloni Recipe

Crab and Ricotta Cannelloni

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (244)

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Average Rating:

Total Reviews: 244

Showing 141-150 of 244

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  • on April 23, 2007

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    We thought is was great! Will make it again soon....

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  • on April 04, 2007

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    This is a wonderful recipe. I was a little nervous with the cream sauce since it seemed to make such a large amount, but in the end it turned out perfect!

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  • on March 30, 2007

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    It was very good tasting, wasnt a long cook time. Fairly easy to make.

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  • on March 21, 2007

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    I made this for my husband since he loves crab- it was way too heavy and not good at all. We both felt sick after and had to throw the rest out.

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  • on March 18, 2007

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    This recipe sounded so interesting and different than any other manicotti I'd ever tried. I substitutted claw crab meat for lump and it was amazing! The bechemel sauce complimented the crab perfectly. I would highly recommend this for anyone who loves seafood and pasta.

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  • on March 09, 2007

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    Easy to follow recipe with impress-the-in-laws results!

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  • on March 07, 2007

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    this was good, but seemed to be missing a pinch of something (and I am not sure what

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  • on March 05, 2007

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    Made this for all my girlfriends one night... we had fun stuffing the canneloni and it tasted really great.

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  • on March 04, 2007

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    I have never tried anything like this before and was surprised at how easy the directions were. Naturally, I was delighted with the results. Just wonderful. One of my sons came by for dinner and he raved about how much he loved it. In fact, he took the leftovers............smile. Thank you Giada. I adore your show and have loved every recipe I have tried.

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  • on March 03, 2007

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    Great

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