Crab and Ricotta Cannelloni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)1 cup whole milk ricotta cheese3/4 cup grated Parmesan, plus 1/4 cup for sprinkling1 egg yolk1/2 cup chopped fresh basil leaves1 pound lump crabmeat1/4 teaspoon salt1/4 teaspoon freshly ground white pepperBechamel Sauce, recipe followsBechamel Sauce:5 tablespoons unsalted butter1/2 cup all-purpose flour4 cups whole milk, warmed1/2 teaspoon salt1/4 teaspoon freshly ground white pepperPinch freshly grated nutmeg
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
Yield: about 4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user RBRASHER.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
Yield: about 4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user RBRASHER.
Nutritional Info Amount Per Serving
- Calories: 504.6
- Total Fat: 27.0 g
- Cholesterol: 174.2 mg
- Sodium: 991.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 0.5 g
- Protein: 36.7 g
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