Crab and Ricotta Cannelloni

Crab and Ricotta Cannelloni



  • 1 box (8 oz) 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 tsp salt (add more to taste)
  • 1/4 tsp freshly ground white pepper
  • Crushed red pepper flakes (to taste)
  • Bechamel Sauce (recipe follows)
Bechamel Sauce-
  • 5 Tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp freshly ground white pepper
  • Pinch freshly grated nutmeg
  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, 3/4 cup Parmesan, egg yolk, basil, crab, salt-n-pep
  3. Preheat oven to 350 F
  4. Fill the Cannelloni with the crab meat mixture and place in the 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 15-20 minutes. Serve immediately.
Bechamel Sauce-
  1. In a medium saucepan, melt the butter over medium heat, add the flour and whisk until smooth, about 2 minutes (like dough)
  2. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow sauce to boil)
  3. Remove from the heat and stir in the salt-n-pep and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.
Enjoy! 🙂

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