Stuffed Manicotti
Total Time: 1 hr 45 mins
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 4
- 12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box)
- 2 cups ricotta cheese (low-fat or part-skim)
- 1 cup freshly grated parmesan cheese (divided 3/4 c & 1/4 c)
- 2 egg yolks
- 1/4 cup chopped fresh basil
- 1/2 lb lump crabmeat (optional) or 1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 -4 cups tomato sauce (any jar sauce is fine, ricotta parmesan is my fave or use your favorite homemade basic tomato sauce.)
- 4 tablespoons butter or 4 tablespoons margarine
- 1/3 cup all-purpose flour
- 2 1/2 cups milk (i use 1%)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pinch nutmeg
Recipe
- 1 preheat oven 350*f.
- 2 lightly coat a 9x13 baking dish w/ cooking spray.
- 3 cook manicotti according to package directions, less 1-2 minutes - manicotti should be al dente - drain and rinse with cold water until cool. remove to paper towels to dry. shells are easier to stuff if cool.
- 4 *prepare bechamel sauce*.
- 5 in a med saucepan, melt the butter over medium heat. add the flour and whisk until smooth (2 mins).
- 6 gradually add the milk, whisking constantly until the sauce thickens (5-10 mins). do not boil sauce.
- 7 remove sauce from heat and stir in the salt, pepper & nutmeg. (sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
- 8 in a large bowl mix together ricotta, 3/4 cup parmesan, egg yolks, basil, salt & pepper and any optional ingredient.
- 9 stuff the manicotti (i use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
- 10 reserve 1/4-1/3 cup of the bechamel sauce, then layer the remaining bechamel sauce in the bottom of the baking dish, swirl 1/4-1/3 cup tomato sauce into the bechamel.
- 11 lay the stuffed manicotti side-by-side in dish on top of the sauce.
- 12 top the manicotti with the remaining tomato sauce, covering the pasta completely; swirl the reserved bechamel sauce on top.
- 13 lightly cover with foil and bake for 30 minutes; remove foil and bake for another 15 minutes.
- 14 sprinkle with 1/4 cup parmesan and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
- 15 let sit for 5-10 mins before serving.
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