Italian Pasta Recipes - Prawn Cannelloni (Cannelloni al Gamberetti) Recipe

Ingredients                     

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 3 tomatoes, skinned, seeded and chopped

• 100 g/4 oz mushrooms, sliced

• 150 ml/2/3 cup white wine

• 15 ml/1 tbsp plain (all-purpose) flour

• 450 g/1lb cooked peeled prawns (shrimp)

• 1.5 ml/1/4 tsp grated nutmeg

• Salt and freshly ground black pepper

• 450 g/1lb cannelloni

• 225 g/8 oz Mozzarella cheese, sliced

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Method:

1. Heat the oil and fry (sauté) the onion until soft. Add the tomatoes and mushrooms.

2. Blend the wine with the flour and stir into the pan. Bring to the boil, stirring, lower the heat and simmer for 15 minutes.

3. Add the prawns and nutmeg and season with salt and pepper.

4. Meanwhile, place the cannelloni in a pan of boiling salted water for 5-8 minutes until just tender. Drain and rinse in cold water.

5. Fill the cannelloni with the prawn mixture and arrange in an oiled ovenproof dish.

6. Pour any remaining sauce over the pasta and top with the Mozzarella cheese.

7. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes or until piping hot.

Note: If you use no-need­to-precook cannelloni, add an extra 30 ml/2 tbsp wine to the sauce and bake for 35 minutes or until the pasta is tender. Add the cheese after 15 minutes cooking.