Crab and Ricotta Cannelloni

OH MY GOD! This was sooo good! I have had this recipe in my "to try" folder since February. I don't know what I was waiting for. This recipe had a wonderful creamy taste and texture. It really wasn't that hard to make either. Plus it gave me an excuse to drag Jesse to Jungle Jim's : ) While we were there we also picked up some Tilapia, Salmon and Shark steak. The shark should be interesting. I need to find a good recipe....

On to the recipe! I halved everything except the filling (didn't want to waste the crab meat I bought) All of the extra filling went into an airtight container and into the freezer (to ensure that there will be no freezer burn I layed a piece of saran wrap right on top of the filling and pushed down a bit before I put the Tupperware lid on)

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe followsBring 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, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

Recipe courtesy Giada De Laurentiis; "Everyday Italian"