Seafood Cannelloni: 5 Best Secrets for a Gourmet Delight

Ingredients

• 250g (8 oz) fresh ricotta cheese
• 200g (7 oz) cooked shrimp, chopped
• 200g (7 oz) cooked scallops, chopped
• 1 cup baby spinach, wilted and chopped
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 cups canned crushed tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12-14 cannelloni tubes
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnishing