Crab Stuffed Cannelloni

Picture of Crab and Ricotta Cannelloni Recipe

This dish was super easy and delicious.  It is a little more than I want to spend on a dinner, but I used canned crab meat and this saved my dollar amount from buying fresh crab.  I think that the whole pan was around $6.00 to make.  Still frugal when it lasts for at least two, maybe three nights.  This dinner would classify in my book as a fancy dinner.  It is something amazing that I would see at a high end restaurant.  I took my inspiration for this dish from Giada.  It screams Italian, and I wanted to transport myself to my roots.  Here is this great recipe.  I can't wait for you to try it also.

Crab Stuffed Cannelloni

  • 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)

  • 1 cup skim milk ricotta cheese

  • 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling

  • 1 egg yolk

  • 1 teaspoon basil leaves

  • 1 can lump crabmeat

  • 1/4 teaspoon salt and 1/4 teaspoon freshly ground white pepper

  • Bechamel Sauce, recipe follows

  • Directions

    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.

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

    Preheat oven to 350 degrees F.

    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 minutes. Serve immediately.

    Bechamel Sauce:

    • 5 tablespoons unsalted butter
    • 1/2 cup all-purpose flour
    • 4 cups skim milk, warmed
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground white pepper
    • 1 clove of garlic
    • 1 cup smoked provolone cheese
    In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Add in the minced garlic and smoked provolone cheese.   Remove from the heat and stir in the salt, pepper.  If short on time this sauce canbe made ahead and refrigerated for 3 days.

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