 | | Directions |
- Cook pasta according to package directions. Drain and cool slightly.
- In a large bowl, mix together the ricotta, grated parmesan cheese, egg yolk, basil, spinach, salt and pepper.
- Preheat oven to 350° F.
- Fill cooked pasta noodles with the crab meat mixture and place in a greased baking dish.
- Melt butter oven medium heat in a saucepan.
- Add flour and whisk until smooth.
- Gradually add in the milk, whisking constantly, until the sauce is thick, smooth and creamy.
- Do not boil.
- Whisk in cheese. When melted, remove from heat, stir in salt, pepper, nutmeg and red pepper.
- Pour the sauce over the noodles and sprinkle with 1/2 cup of parmesan cheese.
- Bake until bubbly and slightly browned, approximately 15-20 minutes.
- Serve hot.
- * Note: you may want to spoon a small amount of the sauce in the bottom of the pan before adding the pasta shells to help keep them from sticking to the pan.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Container: large bowl, medium saucepan, 9x13 baking dish
Servings: 6
|  | | Ingredients | | - | | 14 ounces imitation crab meat - chopped |
| - | | 8 ounces cannelloni or manicotti pasta |
| - | | 1 cup ricotta cheese |
| - | | 3/4 cup parmesan cheese - grated |
| - | | 1/2 cup romano, parmesan, asiago blend shredded cheese |
| - | | 1 egg yolk |
| - | | 10 ounces frozen spinach - thawed, squeezed to drain |
| - | | 1/2 cup fresh basil - chopped |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
| - | | 5 tablespoons unsalted butter |
| - | | 1/2 cup flour |
| - | | 4 cups milk - 1 or 2 percent, warmed in the microwave for approximately 5 minutes |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1 pinch powdered nutmeg |
| - | | 1 dash red pepper |
| - | | 1/2 cup parmesan cheese |
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