Crab and Ricotta Manicotti

I’ve been looking for another non-meat dish to serve during Lent and this was perfect. This is elegant, easy and so yummy. We were at the circus all afternoon so I prepared this in advance and just popped it into the oven when we got home. It was a great meal after a belly full of cotton candy.

Recipe adapted from “Everyday Pasta” by Giada De Laurentiis. (my changes in red)

1 box of manicotti pasta (12 shells) or an 8-(ounce) box cannelloni 2 boxes
1 C Whole-Milk Ricotta Cheese 32 oz
¾ C Grated Parmesan Cheese, plus ¼ C for sprinkling
Mozzarella for filling and for sprinkling
1 Egg Yolk 2 whole eggs
½ C Chopped fresh basil
Parsley
Nutmeg
Sage
1 lb Lump Crabmeat, picked over for shells and cartilage
¼ tsp Salt (no salt)

¼ tsp Freshly Ground White Pepper
Butter for Pan
Béchamel Sauce

Bring pot of salted water to boil over high heat. Add pasta and cook until tender but still firm, stirring occasionally, 8-10 minutes. Drain.

In large bowl, mix together ricotta, parmesan, mozzarella, egg, Parsley, nutmeg, sage, basil, crab, salt and pepper.

Pre-heat the oven to 350ºF. Butter (Pam spray) 9X 13 X 2 inch glass baking dish.

Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the Béchamel sauce and sprinkle with cheese. Bake until bubbly and the top is golden brown, 15-20 minutes. Serve immediately.