Crab and Ricotta Cannelloni

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I am usually a big Giada fan but this just didn't do it for me. I found it to be a bit bland and just not up to her usual standards. I was really disappointed by it. It just didn't have any depth to the flavors and was sort of expensive to not be a hit. I'll keep trying Giada though, most of the time she's right on the money!

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This recipe is very tasty. I made it as part of my Christmas dinner buffet and it was an overwhelming hit with my family. The dish is fragrant and the taste is distinctive. It will certainly be a recipe that I will make for special dinners and events in the future. My family absolutely loved it !!!!

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I tried this and it is really not hard to make at all. I usually do all the foods for a Christmas party for about 20 people and try to come up with a different cuisine each year. I am serving this as one of my main courses this year. I am adding some baby spinach to the recipe though. It has been a hit each time I have made this.

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I thought this recipe was fantastic! You definitely need to salt and pepper to taste (as always as I didn't think the amount it called for was enough, but no big deal. Also, it yielded a lot of extra bechemel sauce which I served in a bowl on the side so guests could ladle a little extra on their plate if they wanted. Anyway, I thought this was great and tasty and easy to make. It's a keeper!

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This dish was extremely easy, but very disappointing- Completely tasteless and very overwhelmingly one-dimensional. I think I would add cayenne pepper, much more Reggiano and more S&P.... I think I would join some of the other reviewers and use marinara sauce as well to add some depth and flavor. It's tough to go wrong with most of Giada's recipes, but this one came up short.

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Living in western Washington, where dungenes crab is prevalent, I substituted that for the inferior lump crab. The first time it was very good. I prefer marinara so I made it that way the second time and it was great (liberal use of garlic!m

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My husband and I love this crab canelloni casserole. For the white sauce, I cut down on some of the flour that is called for- I usually like my bechamel a bit thinner. Also I never bother to warm the milk- I add it directly from the refrigerator. It seizes up a bit but if you add slowly while constantly wisking, the sauce will turn out smooth.

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I have made this recipe for my family many times and its excellent. Even my ten year old brother like it.

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I made this for my bookclub and everyone liked it. I liked it overall, however i felt it lacked a bit of flavor and the sauce was too thick. Thanks for the tips reviewers! I will take your tips of adding water, garlic, cooked onions when I make it this weekend!

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Bland, used fresh crab and it was overpowering. I love Giada, but this was horrible.