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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Pasta tubes stuffed primarily with cheese and other ingredients, smothered with sauce. 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.) |
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:
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.
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