Carrabba’s Seafood Cannelloni Recipe: Lobster and Crab Stuffed Pasta Shells

Bring the elegance of Italian fine dining to your kitchen with this impressive seafood cannelloni. The dish combines tender pasta shells with a rich filling of lobster and crab, creating a meal that feels special enough for any occasion.

What sets this recipe apart is the balance of flavors—sweet seafood, creamy ricotta, and a velvety sauce that ties everything together. Each bite delivers a perfect harmony of textures, from the al dente pasta to the delicate seafood within.

This isn’t just a meal; it’s an experience. The layers of flavor unfold with each forkful, showcasing the best of coastal Italian cuisine. It’s a dish that demands a little extra effort but rewards you with restaurant-quality results.

Serve it with a crisp white wine and a simple salad to let the cannelloni take center stage.

Ingredients for Carrabba’s Seafood Cannelloni

Tender shells stuffed with sweet seafood and creamy ricotta, topped with velvety sauce. Nothing shy about these flavors.

The seafood is the star here. Fresh lump crab and lobster meat make all the difference—look for it at Whole Foods or a trusted seafood counter (ask when it came in). If fresh isn’t an option, pasteurized crab from the refrigerated section works in a pinch. For the ricotta, whole milk is non-negotiable—low-fat makes the filling dry and crumbly. BelGioioso is my go-to brand for both ricotta and Parmesan.

Short on crab? Shrimp chopped to similar size fills in nicely. No lobster? Langostino tails (often sold at Trader Joe’s) are a great budget swap. The wine in the sauce can be skipped (substitute seafood or chicken stock), but it adds depth. If using frozen seafood, thaw it in the fridge overnight—never at room temp. The pasta shells must be al dente; they’ll soften more during baking.

Assemble and bake right away, or hold stuffed shells in the fridge for up to 8 hours before baking. Leftovers keep 3-4 days refrigerated and reheat beautifully. Freeze baked cannelloni for 2 months (thaw before reheating). Always garnish with fresh parsley just before serving—keeps it looking restaurant-worthy.

Step-by-Step Instructions for Lobster and Crab Stuffed Pasta Shells

Here’s how I make this restaurant-worthy dish with perfect texture every time.

Step 1: Cook and Prepare the Pasta Shells

Start by cooking the 24 pieces jumbo pasta shells in salted boiling water for 1 minute less than package directions. You want them al dente because they’ll finish cooking in the oven. Drain and rinse under cold water to stop the cooking process.

Spread the shells on a baking sheet and lightly coat them with a bit of oil to prevent sticking. I always lay them out in a single layer so they don’t clump together while cooling. This step ensures they’ll hold their shape when stuffed and baked.

Step 2: Make the Seafood and Ricotta Filling

In a large bowl, combine the 2 cups whole milk ricotta cheese, 1 lb lump crab meat, 1 lb cooked lobster meat, 1 cup parmesan cheese, 4 cloves minced garlic cloves, 0.25 cup fresh parsley, 0.25 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper.

Mix gently but thoroughly—you want the flavors evenly distributed without breaking up the delicate seafood too much. The filling should be thick but still spreadable. I find using a wooden spoon works best for this, as it gives you control without overmixing.

Step 3: Prepare the Creamy Wine Sauce

In a saucepan over medium heat, melt the 0.5 cup butter. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until smooth and bubbly. Slowly pour in the 1.5 cups heavy cream and 0.5 cup dry white wine, whisking constantly to prevent lumps.

Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon. Season with the remaining 0.5 tsp salt. The sauce should be velvety and rich—this is what will tie all the flavors together.

Step 4: Stuff, Sauce, and Bake the Shells

Preheat the oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with a generous spoonful of the seafood mixture and arrange them seam-side up in the dish.

Pour the remaining 1 cup marinara sauce over the shells, then drizzle the creamy wine sauce evenly on top. Bake for 20-25 minutes until the sauce is bubbly and the shells are heated through. The edges should be golden brown and the filling hot all the way through.

Step 5: Rest and Serve

Let the dish rest for 5 minutes after removing it from the oven. This allows the sauce to set slightly and makes it easier to serve. Garnish with any remaining fresh parsley for a pop of color and freshness.

Serve immediately while hot and bubbly. Each shell should be tender with a generous amount of filling, and the sauce should be creamy and rich, complementing the sweet seafood perfectly.

Flavor Customization for This Recipe

Spice It Up

Add ½ tsp red pepper flakes to the filling for a subtle kick that complements the sweet seafood. I also love stirring in 1 tbsp lemon zest to brighten the rich flavors. These small additions make a big impact without overpowering the dish. 🌶️

Herb Variations

Swap the parsley for 2 tbsp fresh dill or 2 tbsp chives in the filling for a different herbaceous note. Dill pairs especially well with crab, while chives add a mild onion flavor that enhances the lobster.

Cheese Upgrades

For extra creaminess, mix ½ cup mascarpone into the ricotta filling. Or, for a bolder flavor, replace ½ cup Parmesan with pecorino romano. Both options add depth while keeping the texture luxurious.

Sauce Adjustments

For a lighter version, thin the creamy wine sauce with ¼ cup seafood stock. For more richness, stir in 2 oz cream cheese until melted. I prefer the original sauce, but these tweaks let you customize it to your taste.

Seafood Swaps

Add ½ lb chopped shrimp to the filling for more variety. Or, for a budget-friendly option, use 1½ lbs crab and omit the lobster. The key is keeping the seafood fresh and high-quality. 🦞

Extra Toppings

Before baking, sprinkle ½ cup breadcrumbs mixed with 2 tbsp melted butter on top for added crunch. Or, add ¼ cup grated Gruyère for a nutty, melty topping that browns beautifully.

Frequently Asked Questions