Crab Manicotti In A Tomato Cream Sauce

• 6-8 manicotti shells (depends on size.)
• Tomato/speg.sauce- 16 Oz.
• 1/2 cup whipping cream
• crab meat- 6 Oz. tin or fresh from your local sea food store
• ricotta cheese 8 Oz.
• Parm. Cheese 4+2 Oz. grated
• egg-one
• Chopped Parsley 1/4 cup
• Chopped basil- 4 large leaves

1. Boil manicotti shells as per package instructions.
2. Mix 1/2 cup of whipping cream to tomato sauce.
3. Mix the riccotta,4oz. parm., egg parsley and basil in a large bowl.
4. Place a layer of tomato,/ speg sauce in bottom of a 8 x 8 baking dish.
5. Gently spoon/stuff the cheese mixture into the manicotti and place each stuffed shell in the layer of tomato sauce.
6. Top with another layer of tomato sauce.
7. Generously sprinkle with 1 Oz parm.cheese& ground black pepper on top.
8. Cover with foil and bake at 350 for 35-40 min.(Untill bubbly.)
9. Uncover add 1 Oz. more grated parm.cheese and broil for 3 min. Untill bubbly and slightly browned on top.

shells, tomatospegsauce, whipping cream, crab, ricotta cheese, egg, parsley, leaves

Taken from www.epicurious.com/recipes/member/views/crab-manicotti-in-a-tomato-cream-sauce-1200584 (may not work)