Crab, Shrimp and Spinach Cannelloni

Crab, Shrimp and Spinach Cannelloni

Serves: 10

1 pound baby shrimp,thawed
3/4 pound crab meat
2 1/3 cups ricotta cheese
3 pounds flat leaf spinach, washed thoroughly
1 3/4 cups red onion,julienned
salt and pepper
5 each lasaga sheets
3 1/4 cups tomato sauce, warmed up
10 ounces fresh mozzarella cheese

Wash spinach 3 or more times to completely remove the sand. Spin dry to remove as much water as possible.

Julienne the onions and caramelize them in a hot saute pan with olive oil. Allow to cool.

Squeeze excess water out of the shrimp. Place all ingredients into a large bowl and mix well. Season to taste with salt and pepper.

Lay parchment paper out onto the table and brush them lightly with oil. Lay out one lasagna sheet per piece of paper. Spread some of the mix onto the bottom 2/3's of the sheet and roll the cannelloni up jelly roll style. Brush the cannelloni with a little more olive oil if it is dry.

Slice into 3-4 ounce portions. Remove to a sprayed casserole dish. Cover with sliced fresh mozzarella and bake in a preheated 350 degree oven until hot throughout and the cheese is nice and bubbly. Garnish with hot tomato sauce and chopped parsley. Serve.