Here is a great recipe to start off the week. Cannelloni, which are the large pasta tubes, filled with ricotta and crab. The sauce in the recipe is béchamel (posted on March 13th, 2012), but you can substitute a marinara if you prefer. Also if you prefer lobster or another seafood of your choice, feel free to use it instead of crab.
I just want to encourage you to try something you haven’t tried before---experiment with ingredients until you find something fantastic! Be proud of your creations in the kitchen and enjoy surprising your family!
Ingredients: This makes a lot. Divide the recipe in half if you need less.
1 recipe of Bechamel sauce (posted on March 13, 2012)—however, omit the cheese from that posting since you are using it in today’s recipe which will have cheese in it.
1 box of cannelloni pasta (10-12 tubes).
1 pound crabmeat-make sure there are no shells or cartilage (I used canned crabmeat that I found in the refrigerated specialty section of the seafood department at my grocery store. If you have access to fresh crabmeat, that is even better).
½ t. salt
1 t. pepper
1 small container of ricotta cheese
½ cup plus 1 and ½ cups freshly grated Parmesan cheese or Pamesiana Reggiano cheese
1 egg
¾ cup fresh Basil, chopped
¼ cup fresh Parsley, chopped
Instructions:
*Prepare the Bechamel sauce and set aside to cool.
*Cook the pasta according to the directions on the pasta (do not overcook), drain and cool.
*Preheat the oven to 350 degrees and spray a large pyrex rectangular baking dish with PAM.
*In a mixing bowl, combine the crab, salt, pepper, ricotta cheese, ½ cup of the parmesan cheese, egg, basil and parsley.
*Using a very small spoon, fill each cannelloni (tube) with the crab filling and place in the prepared baking dish.
*Spread the béchamel sauce over the filled cannelloni.
*Sprinkle the remaining 1 and ½ cups of parmesan cheese over the top of the sauce.
*Bake at 350 degrees for 40 minutes or until the Cannelloni with Crab is very bubbly and golden.
No comments:
Post a Comment