Seafood Cannelloni Recipe

El Rey del Pulpo > Octopus Recipes > Pasta Dishes > Seafood Cannelloni Recipe
canelones al horno en salsa marinera

Did you know that out of 800,000 restaurants in the US, around 100,000 serve Italian food? That gives us a hint of how Italian food has become an essentially American food. Actually, many recipes based on Italian food have actually been created or adapted in America, such as spaghetti and meatballs, New York–style pizza, Chicago-style pizza…

Today we’ve got an incredible recipe that the entire family is sure to love. It’s an abundant one so you’ll be sure to have leftovers for days to come. Here’s our octopus-stuffed cannelloni in marinara sauce, the best seafood cannelloni recipe. Although it’s easy to make, it does take quite a bit of time to prepare. You’ll certainly be glad you invested your time in this one, though!

  • To share: Serves 4
  • Difficulty: Low
  • Time: 65 min
  • Serve as: Main Course
  • Calories: 330 cal/serving



For four:

1 package el Rey del Pulpo precooked half octopus
16 cannelloni
1 onion
1 small zucchini
10 oz fresh spinach
½ cup flour
3 1/3 cups milk
1 cup shredded cheese
Salt, pepper, and olive oil
*Pastry bag
FOR THE MARINARA SAUCE: 2 tbs tomato sauce, 1 large onion, 2 cloves garlic, 3/4 cup fish broth, ½ cup white wine, 1 heaping tbs all-purpose flour, 1 tsp sweet paprika, salt, and fresh parsley.


  • Finely shop the onion. Dice the zucchini. Sauté the onion on low heat. After a few minutes, add the zucchini and sauté a few more minutes.
  • Next, add the flour and sauté a few minutes to get rid of that uncooked flour taste. Incorporate the fresh spinach and stir until partially wilted.
  • Slowly pour in the milk while stirring constantly.
  • Tip in the sliced precooked octopus and sauté for 5 to 10 minutes.
  • Season to taste with salt and pepper.
  • You can blend this mixture at this point or leave it chunky. Insert the mixture into a pastry bag, fill the cannelloni, and arrange in an oven-safe dish.
  • It’s time to make the marinara sauce to cover the octopus cannelloni as they bake. You can also use store-bought, though our recipe is really worth the effort. You’ll find it below.
  • Preheat the oven to 350°F for 20 minutes. Cover the seafood cannelloni with marinara sauce. Sprinkle shredded cheese on top and bake for 20 minutes.



Ingredients: 2 tbs tomato sauce, 1 large onion, 2 cloves garlic, 3/4 cup fish broth, ½ cup white wine, 1 heaping tbs all-purpose flour, 1 tsp sweet paprika, salt, and fresh parsley.

• Start by mincing the garlic and brunoising (finely dicing) the onion. Sauté the garlic in a frying pan or saucepan with a splash of olive oil.
• Add the onion and sauté over medium heat until golden brown.
• Once the onion is golden brown, toss in a handful of minced parsley and flour. Sauté a few minutes to thicken.
• Pour in the white wine and boil until all the alcohol has burned off (about 5 minutes).
• Add the stock and tomato sauce and mix well.
• Finally, add the paprika and cook on low for 5-10 minutes, stirring occasionally. Season to taste and your marinara sauce is ready to use!



Cannelloni are easy to fill and don’t need to be cooked prior to stuffing, though you do need to cover them in a relatively thin sauce to ensure they cook in the oven. You can also use precooked or fresh cannelloni. It’s totally up to you!

Feel free to sub the marinara sauce for any other homemade or store-bought tomato sauce if you don’t have time to make ours.

Cannelloni are perfect for batch cooking, because you can freeze individual portions. All you have to do is divvy up your portions and freeze before baking. When you’re ready to make them, simply bake straight out of the freezer

Seafood cannelloni is a really versatile dish so you can prepare it with any seafood you like!

If you’re looking for more pasta dishes with octopus, we recommend trying our black pasta with sautéed octopus, it’s simply delicious.

If you liked our seafood cannelloni recipe, rate it!

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