Crab and Ricotta Cannelloni

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Picture of Crab and Ricotta Cannelloni Recipe Photo: Crab and Ricotta Cannelloni Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 15 min
Prep
30 min
Cook
45 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
  • 1 cup whole milk ricotta cheese
  • 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
  • 1 egg yolk
  • 1/2 cup chopped fresh basil leaves
  • 1 pound lump crabmeat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Bechamel Sauce, recipe follows

Directions

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:

  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch freshly grated nutmeg

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

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Newest Ratings and Reviews

Read all 244 reviews

  • on May 06, 2013

    Flag

    the bechamel sauce is ummm....I dunno, missing something. and there was really alot of it.. I saved about half for something else in a few days.. I did add garlic to jazz it up..didnt want to add a bunch of parmesan cuz there is already a lot of cheese ..maybe I should've,
    Mine did not brown up in 15-20 mins. ended up being 45 mins. and I cranked up the temp. to 375* the last 15 mins. Ok, so thats my story and i"m stickin' to it..

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  • on January 06, 2013

    Flag

    An excellent recipe. The sauce is a little bland so added some garlic made a world of difference. Also for texture next time I will add shrimp or lobster. Fresh ingredients are the key!!! Will definitely be trying this one again with a few changes!!

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  • on December 06, 2012

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    I've been making bechamel sauce for years and adding tons of parmesan cheese to it gives it great flavor! That may help!

    people found this review Helpful.
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