crab and ricotta cannelloni Recipe

Name: crab and ricotta cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (8 ounces) cannelloni or manicotti pasta; 1 cup whole milk ricotta cheese; 3/4 cup grated parmesan, plus 1/4 cup; 1 egg yolk; 1/2 cup chopped basil leaves; 1 lb lump crabmeat; 1/4 tsp salt; 1/4 tsp freshly ground white pepper; 1 bechamel sause below; 5 tbsp unsalted butter; 1/2 cup all-purpose flour; 4 cup whole milked, warm; 1/2 tsp salt; 1/4 tsp freshly ground white pepper; 1 pinch freshly graded nutmeg

Servings: persons

1 box (8 ounces) cannelloni or manicotti pasta
1 cup whole milk ricotta cheese
3/4 cup grated parmesan, plus 1/4 cup
1 egg yolk
1/2 cup chopped basil leaves
1 lb lump crabmeat
1/4 tsp salt
1/4 tsp freshly ground white pepper
1 bechamel sause below
5 tbsp unsalted butter
1/2 cup all-purpose flour
4 cup whole milked, warm
1/2 tsp salt
1/4 tsp freshly ground white pepper
1 pinch freshly graded nutmeg

1
cook pasta in a large pan for about 8 to 10 minutes
2
in a large bowl, mix ricotta cheese, 3/4 cup parmesan, egg yolk, basil, crab, salt and pepper.
3
preheat oven to 350F
4
fill cannelloni with crab mixture
5
place stuffed cannelloni in a buttered baking dish.
6
top with bechamel sause and sprinkle with parmesan.
7
bake until bubbly and golden brown.
8
about 15- 20 minutes.
9
for bechamel sauce:
10
melt butter in a medium sause pan.
11
add flour and wisk until smooth, about 2 minutes.
12
gradually add the warm milk, until sauce is thick, smooth, and creamy.
13
about 10 minutes.
14
(do not boil)
15
remove from heat .
16
stir in salt, pepper, and nutmeg.
17
sause can be made up to 3 days in advance.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 box (8 ounces) cannelloni or manicotti pasta, 1 cup whole milk ricotta cheese, 3/4 cup grated parmesan, plus 1/4 cup, 1 egg yolk, and more.

Yes, crab and ricotta cannelloni falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

crab and ricotta cannelloni

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