Crab and Ricotta Cannelloni

READY IN: 1hr 15mins
Recipe by Manami

These look so delicious! Am posting here for later use, A Giada De Laurentiis creation.

Top Review by Chef Bexter

Like a lot of you, manicotti is one of my faves from my youth. I have a recipe that I have always used, but decided to try this one from Giada. However, I made slight adjustments. I only use the Bechamel sauce on the bottom of the dish (2 Tb butter, 4 tsp flour, 1 1/4 C 1% milk w/ 1 tsp flour whisked in, 1/4 tsp salt, 1/8 tsp pepper, pinch of nutmeg = follow the rest of the directions, only simmer for only 5 mins... you can tell when it thickens.) I also used 15 oz of low-fat ricotta, 2 egg yolks, 1/4 C fresh basil and 1/2 lb of crabmeat. I topped the manicotti with 1 big jar of Prego Ricotta/Parmesan pasta sauce. Bake for 1 hour and then add a mixture of parmesan & romano cheese to the top and bake for another 15 mins. These changes make the recipe much healthier and more traditional. Enjoy! =)

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
  3. Drain pasta.
  4. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
  5. Preheat oven to 350ºF.
  6. Fill the cannelloni with the crab mixture and place in buttered baking dish.
  8. In a medium saucepan, melt the butter over medium heat.
  9. Add the flour and whisk until smooth, about 2 minutes.
  10. Gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(DO NOT allow the sauce to boil).
  11. Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate).
  12. Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

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