Crab And Ricotta Cannelloni

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (8 ounce) box cannelloni pasta shells (about 12 shells) or 1 (8 ounce) box manicotti (about 12 shells)
• 1 cup whole milk ricotta cheese
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated parmesan cheese (for sprinkling)
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves (we'll use parsley, personal choice) or 1/2 cup chopped fresh parsley (we'll use parsley, personal choice)
• 1 lb crabmeat
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• bechamel sauce
• 5 tablespoons unsalted butter or 5 tablespoons unsalted margarine
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 pinch of freshly grated nutmeg

Recipe

• 1 bring a large pot of salted water to a boil over high heat.
• 2 add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
• 3 drain pasta.
• 4 in a large bowl, mix together ricotta, 3/4 cup parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
• 5 preheat oven to 350ºf.
• 6 fill the cannelloni with the crab mixture and place in buttered baking dish.
• 7 make the bechamel sauce:.
• 8 in a medium saucepan, melt the butter over medium heat.
• 9 add the flour and whisk until smooth, about 2 minutes.
• 10 gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(do not allow the sauce to boil).
• 11 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).
• 12 top the filled cannelloni with the bechamel sauce and sprinkle with remaining parmesan cheese.