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.