Cannelloni with Ricotta and Crab

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Serves: 6-10, if not more

Preparation time:
Cooking time:


1 box cannelloni or manicotti pasta [they usually come with 12 hard can substitute the shells for soft taco wraps]
1 cup ricotta cheese
1 cup of grated pecorino romano cheese [you may also use parmeggiano, I prefer the stronger pecorino cheese[
1 whole egg yolk
1/2 cup finely chopped basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper [white pepper is preferable, just season to taste...I never use too much]

Bechamel sauce: 5 tablespoons butter
1/2 cup all-purpose flour
4 cups warmed whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of nutmeg


In a bowl, mix together ricotta, 3/4 cup grated cheese, egg yolk, herbs, grated and/or pieces of crab meat [if you do not grate the crab break the meat into small pieces] with salt and pepper...mix until the ingredients come together

Boil the pasta shells in salted water until they are tender but still firm, this way stuffing them with the crab mixture will be much easier. Be careful not to break the shells, I suggest stuffing the shell to until it is about 3/4 full. Place the cannelloni/manicotti into a buttered baking dish [non-stick spray is o.k.]

To make the Bechemel sauce:
Melt butter in a medium saucepan, medium heat
Whisk in all-purpose flour until mixture is smooth
Gradually begin pouring warm milk, continuously stirring...the sauce should begin to thicken after about 10 minutes [do not let this boil! keep it on medium, it is more time-consuming but nobody likes burnt sauces]
Then remove from heat and sitr in salt and pepper with pinch of nutmeg

Pour bechemel sauce over the cannelloni in the baking dish, top it off with the rest of your grated cheese of choice [you may add mozarella if you want]

In a preheated oven of about 350F, bake the dish for roughly 15-20 minutes or until the top crust/layer begins to bubble

And there you go, it's all ready to serve!
Enjoy :)


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