Recipes - print - Seafood and Ricotta Cannelloni

Seafood and Ricotta Cannelloni - Recipe

Delicately flavored version of the Italian specialty, loaded with crab meat, spinach, and ricotta and topped with a smooth b├ęchamel sauce.
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Seafood and Ricotta Cannelloni Recipe
  • 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.
Prep Time: 25 minutes
Cook Time: 20 minutes
Container: large bowl, medium saucepan, 9x13 baking dish
Servings: 6
-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