This dish is very elegant, and the combination of crab and creamy béchamel sauce is unusual and delicious. It’s a showstopper.

　　

Ingredients

6 servings

　　1 box manicotti pasta (about 12 shells) or an (8-ounce) box cannelloni

　　1 cup whole-milk ricotta cheese

　　3/4 cup grated Parmesan cheese, plus 1/4 cup for sprinkling

　　1 egg yolk

　　1/2 cup chopped fresh basil

　　1 pound lump crabmeat, picked over for shells and cartilage

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground white pepper

　　Butter for the pan

　　Béchamel sauce (page 225)

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

　　

Step 2

In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.

　　

Step 3

Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.

　　

Step 4

Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.

　　Everyday Pasta