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Pasta, Rice, Beans |
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INGREDIENTS:
1 box (8 oz) cannelloni or manicotti pasta (about 12
shells)
1 cp whole milk ricotta cheese
3/4 cp grated Parmesan plus 1/4 cup for sprinkling
1 egg yolk
1/2 cp chopped fresh basil leaves
1 lb lump crabmeat
1/4 tsp salt
1/4 tsp freshly ground white pepper
Béchamel Sauce:
5 tbs unsalted butter
1/2 cp all-purpose flour
4 cps whole milk, warmed
1/2 tsp salt
1/4 tsp freshly ground white pepper
Pinch freshly grated nutmeg
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DIRECTIONS:
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 Béchamel Sauce and
sprinkle with the remaining Parmesan cheese. Bake until bubbly and
the top is golden brown, about 15 to 20 minutes. Serve
immediately.
Béchamel Sauce:
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
Bake until sauce is bubbling and top is lightly browned, about 30
minutes. Serve immediately.
Servings: 4
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