Crab and Ricotta Manicotti

I have had this recipe saved in my archives for a while now and have been dying to make it. It seemed very rich and too much for just a weeknight dinner and our weekends have been so busy that I just haven’t found the time. Well when H said he (meaning me) was hosting three dinners this week for out of town co-workers, I knew I had to make this one of the nights. It was a great, impressive, but comforting meal that was sure to please even the pickiest of guys. They all loved it and I have noted to myself to make this again quite often! I found this recipe on Food Network’s site. Check them out for more amazing recipes!

Sorry for the poor picture. It was hard to take quickly once it came out of the oven, while a group of hungry dinner guests awaited for it!! But it tasted amazing!



1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows


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 whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

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). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

Yield: about 4 cups


2 Comments on “Crab and Ricotta Manicotti”

  1. Ellie says:

    Wow, this looks so rich and delicious!

  2. Ellie says:

    Wow, this looks so rich and delicious!
    Oops…forgot to say great post! Looking forward to your next one.

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