Crab And Ricotta Cannelloni

• SHELLS
• 1 (8 ounce) box cannelloni pasta shells (about 12 shells) or (8 ounce) box manicotti (about 12 shells)
• 1 cup whole milk ricotta cheese
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated parmesan cheese (for sprinkling)
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves (we'll use parsley, personal choice) or 1/2 cup chopped fresh parsley (we'll use parsley, personal choice)
• 1 lb crabmeat
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• bechamel sauce
• BECHAMEL SAUCE
• 5 tablespoons unsalted butter or 5 tablespoons unsalted margarine
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground white pepper
• 1 pinch of freshly grated nutmeg

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
3. Drain pasta.
4. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
5. Preheat oven to 350u0b0F.
6. Fill the cannelloni with the crab mixture and place in buttered baking dish.
7. MAKE THE BECHAMEL SAUCE:
8. In a medium saucepan, melt the butter over medium heat.
9. Add the flour and whisk until smooth, about 2 minutes.
10. Gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(DO NOT allow the sauce to boil).
11. 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).
12. Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

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Taken from www.food.com/recipe/crab-and-ricotta-cannelloni-192990 (may not work)