Recipe

Stuffed Manicotti Recipe

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Ingredients

3-4 c tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.) .
1/4 tsp fresh ground black pepper .
1/2 tsp salt .
2 c ricotta cheese (low-fat or part-skim) .
1/2 lb lump crabmeat (optional) or roasted & shredded cooked chicken (optional) or sliced fresh spinach (optional) .
1 pinch nutmeg .
1/4 c sliced fresh basil .
1 c freshly grated parmesan cheese (Divided 3/4 C & 1/4 C) .
12-14 shells manicotti or cannelloni tubes (1 box) .
1/4 tsp fresh ground black pepper .
1/4 tsp salt .
BECHAMEL Sauce INGREDIENTS .
1/3 c all-purpose flour .
2 egg yolks .
2 1/2 c milk (I use 1%) .
4 tbsps butter or margarine

Directions

Step #1 Preheat Oven 350*F.
Step #2 Lightly coat a 9x13 baking dish w/ cooking spray.
Step #3 Cook MANICOTTI according to package directions, less 1-2 mins - MANICOTTI should be al dente - drain & rinse with cold water until cool.
Step #4 Remove to paper towels to dry.
Step #5 Shells are easier to stuff if cool.
Step #6 *Prepare BECHAMEL Sauce*.
Step #7 In a Med saucepan, melt the BUTTER over med-heat/flame.
Step #8 Add the FLOUR & whisk until smooth (2 mins).
Step #9 Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins).
Step #10 DO NOT BOIL Sauce.
Step #11 Remove sauce from heat & stir in the the SALT, PEPPER & NUTMEG.
Step #12 (Sauce can be prepared & put in the fridged for up to 3 days; excellent cream sauce for any pasta dish.
Step #13 ).
Step #14 In a large bowl mix together RICOTTA, 3/4 c PARMESAN, BASIL, Egg YOLKS, SALT & PEPPER & any OPTIONAL Ingredient.
Step #15 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).
Step #16 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.
Step #17 Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
Step #18 Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
Step #19 Lightly cover with foil wrap & Bake for 30 mins; remove foil wrap & bake for another 15 mins.
Step #20 Sprinkle top with 1/4 Cup PARMESAN & bake for another 5-15 mins, until bubbly in the center & cheese is melted.
Step #21 Let sit for 5-10 mins before serving.
Enjoy the Stuffed Manicotti recipe