Crab and Ricotta Cannelloni
Recipe courtesy Giada De Laurentiis. Uses Bechamel Sauce (its own recipe).
Ingredients
- 8 oz Manicotti, 1 box cannelloni or manicotti (about 12 shells)
- 1 cup Ricotta, whole milk
- 1 cup Parmesan, grated - 3/4 cup for the filling, 1/4 cup for sprinkling
- 1 Egg yolk
- 1/2 cup Basil, fresh leaves, chopped
- 1 lb Crab, lump crabmeat
- 1/4 tsp Salt
- 1/4 tsp White pepper, freshly ground
- Bechamel sauce
- Butter, for the dish
Directions
- Cook the pasta in a large pot of salted boiling water until tender but still firm, 8 to 10 minutes, stirring occasionally. Drain.
- Mix the ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt and pepper.
- Preheat the oven to 350 degrees F. Fill the shells and lay them in a buttered baking dish.
- Top with the bechamel and sprinkle with the remaining Parmesan. Bake until bubbly and golden, 15 to 20 minutes. Serve immediately.