Crab and Ricotta Canneloni

By norsegal8

Ingredients

• Bechamel Sauce:
• 1 8 ounce box canneloni or manicotti pasta (12 shells)
• 1 cup whole milk ricotta cheese
• 3/4 cup grated Parmesan cheese, 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 white pepper
• 5 tablespoons unsalted butter
• 1/2 cup flour
• 4 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• pinch of grated nutmeg

Details

Servings 6

Preparation

Step 1

Cook the pasta according to package directions until tender but still firm to the bite, stirring occasionally about 8 to 10 minutes. Drain the pasta.

In a large bowl, mix together the ricotta, 3/4 cup Parmesan, egg yolk , basil, crab, salt and pepper.

Directions for 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. (This sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)

Preheat the oven to 350 degrees.

Fill the canneloni with the crab mixture and place in a buttered baking dish. Top the canneloni 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.