- Assemble the cannelloni: Preheat the oven to 180°C (350°F). Lightly grease a baking dish large enough to hold all the filled pasta. Using a piping bag or small spoon, carefully fill each cannelloni tube with the shrimp and crab mixture. Arrange the filled tubes in a single layer in the prepared dish.
- Pour the lemon cream sauce evenly over the cannelloni, making sure each piece is well covered so the pasta bakes tenderly in the sauce. Sprinkle the remaining Parmesan cheese and all of the shredded mozzarella over the top for a golden, bubbly finish.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the sauce is bubbling and the cheese has melted into a light golden crust. Avoid overbaking, as seafood can become dry if cooked too long.
- Serve: Allow the dish to rest for 5 minutes before serving. Garnish with freshly chopped parsley and, if desired, lemon slices for an elegant presentation. Serve warm with a side of garlic bread, a simple salad, or roasted vegetables.
Storage and Reheating
Leftovers can be covered tightly and refrigerated for up to 2 days. Reheat gently in the oven at 160°C (325°F) until warmed through, or in the microwave at medium power. Avoid overcooking when reheating to preserve the creamy texture of the sauce and filling.
Serving Suggestions
This rich, creamy dish pairs beautifully with a crisp green salad or lightly steamed asparagus. For added flair, sprinkle with extra Parmesan right before serving or drizzle with a touch of olive oil to enhance the flavors of the seafood and lemon sauce.
