Fish

Crab and Ricotta Cannelloni is for Dinner.

Crab and Ricotta Cannelloni takes 30 minutes to prepare.

Crab and Ricotta Cannelloni takes 45 minutes to cook.

Crab and Ricotta Cannelloni makes 6 servings.

The ingredients for Crab and Ricotta Cannelloni are:

4 serving Pasta, cannelloni/manicotti, dry (3 pieces per serving) (by EXCESSIVELY)
1 cup Ricotta Cheese, whole milk
1 cup Parmesan Cheese, grated
1 large Egg Yolk
50 grams Basil
16 oz Dockside Classics - lump crabmeat
.25 tsp Salt
.25 tsp Pepper, white
6 serving Bechamel Sauce (by DOLLCAN)

Here is how you make Crab and Ricotta Cannelloni:

Bring a large pot of salted water to a boil. 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, crab, salt basil, salt and pepper. Preheat oven to 350 degrees F.Fill each cannelloni with crab mixture and place in a buttered (I use Olive oil) baking dish. After all shells are filled pour the Bechamel Sauce over the shells and sprinkle with the remaining Parmesan cheese. Bechamel sauce recipe as follows:5 tbsp unsalted butter1/2 c all-purpose flour4 c whole milk1/2 tsp salt1/4 tsp ground white pepperPinch freshly grated nutmeg.In a medium sauce pan melt the butter, add pepper, salt and nutmeg. After blended and the flour and whisk until smooth. Gradually add milk and cook until sauce is thick and smooth. Do not boil!!This recipe will make the 6 servings called for in this recipe.Serving Size: Two shells per person. Serves 6Number of Servings: 6Recipe submitted by SparkPeople user BARBZIRZOW.

The nutritional information for Crab and Ricotta Cannelloni is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 504.4

• Total Fat: 28.1 g
• Cholesterol: 104.4 mg
• Sodium: 937.1 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 1.8 g
• Protein: 23.3 g