Creamy Crab Cannelloni

• 2 cans (10 oz) condensed cream of mushroom soup
• 1/2 cup dry white wine or milk
• 1 egg, lightly beaten
• 1 cup ricotta cheese
• 1/2 lb. crabmeat, flaked
• 2 green onions, chopped
• 1/4 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. hot pepper sauce
• 14-16 oven-ready cannelloni pasta
• 1 tsp. paprika

1. Mix soup and wine.
2. Spoon a thin layer of sauce onto the bottom of a 13x9-inch baking dish.
3. Combine egg, ricotta, crabmeat, green onion, lemon peel, lemon juice and hot pepper sauce in bowl.
4. Stuff mixture into cannelloni shells.
5. Place stuffed pasta in baking dish.
6. Top pasta with remaining sauce, sprinkle with paprika and cover with foil.
7. Bake at 375F for 30-35 minutes or until bubbling.

condensed cream, white wine, egg, ricotta cheese, crabmeat, green onions, lemon zest, lemon juice, hot pepper sauce, cannelloni pasta, paprika

Taken from www.kraftrecipes.com/recipes/creamy-crab-cannelloni-87285.aspx (may not work)