Shrimp and Spinach Cannelloni & Arrabbiata Sauce




Heat oil in large pot over medium-high heat. Add onions and garlic and chili flakes sauté until translucent, about 15 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, bay leaves and bring to boil. Reduce heat and simmer low and slow until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves, puree sauce in pot with a hand blender or transfer to a vita mixer

Season to taste with salt and pepper.



Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water. (No need to blanch the lasagna noodles if you can find fresh)

Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add 3 Cups of chopped squeezed spinach; sauté just until about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool. In same pan, quickly saute the New Wave split shrimp, sauté with olive oil, season with salt and pepper, allow to cool before adding to remaining ingredients.

Mix ricotta, provolone, Parmesan, spinach and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.

Butter 13 x 9 x 2-inch glass baking dish.

Spread generously 1 cup tomato sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style.

Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)

Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

Serves 8

Chef’s Notes

I wanted to create a recipe which any chef or operator of a large volume institutional kitchen could easily produce and easily scale to feed hundreds or an intimate faculty buffet for 20.


Sauce Arrabbiata

  • 4 Tbsp olive oil

  • 2 3/4 cups minced yellow onions

  • 6 Tbsp minced garlic

  • 2 pounds plum tomatoes, peeled, seeded, chopped

  • 1 28-ounce can Italian-style tomatoes

  • 2 bay leaves

  • 1.5 tsp dried crushed red pepper


  • 16 lasagna noodles (preferably 3 to 4 inches wide—buy fresh if you can)

  • 2 tablespoons olive oil

  • 1 1/4 cups chopped onion

  • 1 Tbsp minced garlic

  • 12 ounces New Wave Shrimp, split into halves

  • 5 Tbsp chopped fresh basil

  • 3/4 tsp dried oregano

  • 1/4 tsp dried crushed red pepper

  • 1 1/2 cups ricotta cheese

  • 3/4 cup grated provolone cheese

  • 1/3 cup grated Parmesan cheese

  • 3 cups fresh spinach cooked drained squeezed and chopped

  • 1 egg, beaten to blend