Stuffed Manicotti
Ready In: 1 hr 45 mins
Serves: 4-6
Ingredients
- 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.)
BECHAMEL Sauce INGREDIENTS
- 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
Directions
- Preheat Oven 350*F.
- Lightly coat a 9x13 baking dish w/ cooking spray.
- 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.
- *Prepare BECHAMEL Sauce*.
- In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
- Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
- 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.).
- In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
- 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).
- 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.
- Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
- Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
- Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
- Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
- Let sit for 5-10 mins before serving.
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