Weight Watchers Crab Ricotta Basil Cannelloni Recipes

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring 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.
• 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.)
• Yield: about 4 cups

CRAB & RICOTTA CANNELLONI RECIPE - (4.2/5)

Steps:

• Bring 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°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 45 minutes. Serve immediately. BECHAMEL SAUCE: 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, then cover and refrigerate.)

WEIGHT WATCHERS CRAB, RICOTTA & BASIL CANNELLONI

Steps:

• Preheat oven to 180°C
• Combine crab, shallots, ricotta, nutmeg, basil and egg in a bowl. Season with salt and pepper.
• Use a teaspoon to spoon filling into the cannelloni shells. Pour 1/2 cup pasta sauce over the base of a 1.5L (6 cup) capacity oven proof ceramic dish. Arrange cannelloni on top.
• Pour over the remaining pasta sauce and sprinkle with mozzarella. Cover with foil and bake for 20 minutes. Remove foil. Bake for a further 10 minutes or until pasta is tender and cheese is golden. Serve.

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring 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 8-10 minutes.
• Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
• Preheat oven to 350ºF.
• Fill the cannelloni with the crab mixture and place in buttered baking dish.
• MAKE THE BECHAMEL SAUCE:.
• 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(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).
• 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).
• Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

BASIL AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
• Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
• Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.