Crab and Ricotta Cannelloni

By Chez_Alexander

Ingredients

• 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
• 1 cup whole milk ricotta cheese
• 3 oz grated Parmesan, plus 1 oz 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
• Béchamel Sauce (see separate recipe)

Preparation

Step 1

1. 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.

2. In a large bowl, mix together ricotta, 3 oz Parmesan, egg yolk, basil, crab, salt, and pepper.

3. Preheat oven to 350 degrees F.

4. Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with Bechamel Sauce and sprinkle with the remaining 1 oz Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Makes 4 servings. Each serving = 13 Weight Watchers points (only for Cannelloni; does not include point values for Béchamel Sauce).