Seafood and Ricotta Cannelloni Recipe

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Delicately flavored version of the Italian specialty, loaded with crab meat, spinach, and ricotta and topped with a smooth béchamel sauce.
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  • 14 ounces imitation crab meat - chopped
  • 8 ounces cannelloni or manicotti pasta
  • 1 cup ricotta cheese
  • 3/4 cup parmesan cheese - grated
  • 1/2 cup romano, parmesan, asiago blend shredded cheese
  • 1 egg yolk
  • 10 ounces frozen spinach - thawed, squeezed to drain
  • 1/2 cup fresh basil - chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons unsalted butter
  • 1/2 cup flour
  • 4 cups milk - 1 or 2 percent, warmed in the microwave for approximately 5 minutes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch powdered nutmeg
  • 1 dash red pepper
  • 1/2 cup parmesan cheese
Container: large bowl, medium saucepan, 9x13 baking dish
25 mins
20 mins
40 mins
  • Cook pasta according to package directions. Drain and cool slightly.
  • In a large bowl, mix together the ricotta, grated parmesan cheese, egg yolk, basil, spinach, salt and pepper.
  • Preheat oven to 350° F.
  • Fill cooked pasta noodles with the crab meat mixture and place in a greased baking dish.
  • Melt butter oven medium heat in a saucepan.
  • Add flour and whisk until smooth.
  • Gradually add in the milk, whisking constantly, until the sauce is thick, smooth and creamy.
  • Do not boil.
  • Whisk in cheese. When melted, remove from heat, stir in salt, pepper, nutmeg and red pepper.
  • Pour the sauce over the noodles and sprinkle with 1/2 cup of parmesan cheese.
  • Bake until bubbly and slightly browned, approximately 15-20 minutes.
  • Serve hot.
  • * Note: you may want to spoon a small amount of the sauce in the bottom of the pan before adding the pasta shells to help keep them from sticking to the pan.
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