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! =)
Very rich and tasty. Having lived in Maryland for 8 years, we had to add Old Bay Seasoning to the top for both color and flavor (but that's a personal preference with any crab recipe). We picked this recipe for our cooking class luncheon for 125 people and it got a hit. Thanks!
Easy to make and tasted great! I made 12 extra and froze them for a few quick dinners. Thanks!
I can't believe you haven't made this yet! I came here to rate it,I made it tonight for the 2nd or 3rd time. If you use part skim ricotta add 2 egg yolks. I used only 1/4 cup basil, and thickened skim milk with cornstarch, as always. I also added parm to the bechemel sauce as we find it a little bland alone. If don't have fresh, hey it's 21 degrees in CT today, get the stuff near the seafood counter, don't get the little cans, they should be illegal.