Crab And Ricotta Cannelloni

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These look so delicious! Am posting here for later use, a giada de laurentiis creation.

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Steps

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Bring a large pot of salted water to a boil over high heat.

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Add the pasta and cook until tender but still firm to the bite , stirring occasionally , about 8-10 minutes.

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Drain pasta.

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In a large bowl , mix together ricotta , 3 / 4 cup parmesan , egg yolk , basil or parsley , crab , salt , and pepper.

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Preheat oven to 350f.

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Fill the cannelloni with the crab mixture and place in buttered baking dish.

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Make the bechamel sauce:.

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In a medium saucepan , melt the butter over medium heat.

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Add the flour and whisk until smooth , about 2 minutes.

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Gradually add the warm milk , whisking constantlyuntil the sauce is thick , smooth and creamy , about 10 minutes.

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Remove from the heat and stir in the salt , pepper , and nutmeg.

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Top the filled cannelloni with the bechamel sauce and sprinkle with remaining parmesan cheese.

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Ingredients

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pasta shells, whole milk ricotta cheese, parmesan cheese, egg yolk, fresh basil leaves, crabmeat, salt, fresh ground black pepper, bechamel sauce, unsalted butter, all-purpose flour, whole milk, fresh ground white pepper, nutmeg