Crab and Ricotta Manicotti Recipe

Name: Crab and Ricotta Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Bechamel sauce (page 225)

Servings: persons

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
Bechamel sauce (page 225)

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3
Drain.
4
In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
5
Preheat the oven to 350F.
6
Butter a 9 x 13 x 2-inch glass baking dish.
7
Fill the manicotti with the crab mixture and place in the prepared baking dish.
8
Top the filled manicotti with the bechamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese.
9
Bake until bubbly and the top is golden brown, 15 to 20 minutes.
10
Serve immediately.

320

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Crab and Ricotta Manicotti 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 Manicotti

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