An incredibly delicious Italian pasta that's a cinch to make. Cannelloni shells are stuffed with a ricotta-crab mixture, then baked in a cheesy sauce.
Very nice. Made a nice change and easy too - 23 May 2017
I used tinned John West Crab Meat Chunks but it was still brilliant, Will it be alright (safe) to freeze and reheat? - 30 Aug 2016
I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company! - 25 Dec 2007 (Review from Allrecipes US | Canada)