Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian restaurant! This Crab Manicotti with Bechamel Sauce is not just a meal—it's an experience that combines the delicate sweetness of fresh crab meat, the creamy richness of ricotta, and the luxurious smoothness of homemade bechamel sauce. Imagine cutting into perfectly stuffed pasta shells, revealing a treasure trove of succulent seafood that melts in your mouth, promising to elevate your home cooking from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Manicotti shells, 12
- Crab meat, 1 lb
- Ricotta cheese, 1 cup
- Parmesan cheese, 1/2 cup
- Bechamel sauce, 2 cups
- Garlic, 2 cloves
- Parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the filling by combining crab meat, ricotta cheese, finely minced garlic, chopped parsley, 1/4 cup of Parmesan cheese, salt, and pepper in a mixing bowl. Mix thoroughly until well combined.
- Bring a large pot of salted water to a boil. Cook manicotti shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking process.
- Prepare the bechamel sauce by melting butter in a saucepan, whisking in flour to create a roux, then gradually adding milk while continuously stirring until the sauce thickens and becomes smooth.
- Carefully stuff each manicotti shell with the crab meat mixture using a spoon or piping bag, ensuring they are evenly and generously filled.
- Preheat the oven to 375°F (190°C). Grease a large baking dish with butter or olive oil.
- Arrange the stuffed manicotti shells in the baking dish. Pour the bechamel sauce evenly over the shells, ensuring complete coverage.
- Sprinkle remaining Parmesan cheese on top of the sauce for added flavor and golden color.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving to allow sauce to set and flavors to meld.
- Garnish with additional chopped parsley and serve hot as a main course.
Tips
- Use fresh, high-quality crab meat for the most vibrant flavor. Lump or jumbo lump crab meat works best for this recipe.
- When cooking manicotti shells, slightly undercook them as they will continue cooking in the oven. This prevents them from becoming mushy.
- For a smoother filling, consider using a piping bag to stuff the manicotti shells evenly and with less mess.
- Make sure to season your bechamel sauce well. A pinch of nutmeg can add a subtle, classic French touch.
- If you want a golden, crispy top, consider adding some breadcrumbs mixed with the remaining Parmesan cheese before the final bake.
- Let the dish rest after baking to allow the sauce to set and flavors to meld together, ensuring a perfect serving consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 180mg
