CRAB AND RICOTTA MANICOTTI

Crab and Ricotta Manicotti image

Yield 6 servings

Number Of Ingredients 10

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)

Steps:

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.
In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
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.