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Crab and Ricotta Manicotti

5.0

(1)

This dish is very elegant, and the combination of crab and creamy béchamel sauce is unusual and delicious. It’s a showstopper.

Recipe information

  • Yield

    6 servings

Ingredients

1 box manicotti pasta (about 12 shells) or an (8-ounce) box cannelloni
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
1 pound lump crabmeat, picked over for shells and cartilage
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Butter for the pan
Béchamel sauce (page 225)

Preparation

  1. Step 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, 8 to 10 minutes. Drain.

    Step 2

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

    Step 3

    Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.

    Step 4

    Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.

Everyday Pasta
TagsPasta SaladPastaRicottaCheeseDairyParmesanBasilHerbs & SpicesCrabShellfishSeafoodMainDinnerNut FreeWeeknight MealsOven BakeCookbooks
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