Crab & Ricotta Cannelloni Recipe

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A creamy seafood pasta dish that will please any palate. The white sauce is perfect with the crab and cheese mixture. Make this dish in advance to save you time.
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  • 1 box Manicotti or cannelloni pasta (8 ounce box)
  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese, divided
  • 1 egg yolk
  • 1/2 cup fresh basil leaves, chopped
  • 1 pound crab meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 5 tablespoons unsalted butter
  • 1/2 cup flour
  • 4 cups warm milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
30 mins
20 mins
50 mins
Preheat oven to 350° degrees F.

Bring pasta to boil; drain.

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

Fill shells with cheese mixture and place in buttered baking dish.

For Bechamel sauce, in sauce pan, melt butter. Whisk in flour. Add warm milk and whisk about 10 minutes being careful not to boil. Remove from heat and add salt and pepper.

Top filled pasta with Bechamel Sauce and remaining Parmesan. Bake 15-20 minutes.

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Crab & Ricotta Cannelloni Recipe Reviews

crab ricotta cannelloni

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"LOVED THIS! We used canned crab, but also added thawed shrimp and scallops cut up. It was so good. It wasn't as rich as I thought it was going to be."
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