Crab and Ricotta Cannelloni (Giada De Laurentis)

By rossboys

Ingredients

• Bechamel Sauce:
• 1 8oz box cannelloni 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 lb lump crabmeat
• 1/4 tsp salt
• 1/4 tsp freshly ground white pepper
• 5 Tbsp unsalted butter
• 1/2 cup flour
• 4 cups whole milk, warmed
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• Pinch freshly grated nutmeg

Preparation

Step 1

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

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

Directions for Bechamel Sauce:
In a med saucepan, melt the butter over med heat. Add the flour and whisk until smooth, about 2 min. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 min (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 and then cover and refrigerate).

Preheat oven to 350 deg.

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 min. Serve immediately.