Crab Stuffed Manicotti

Pasta - I love it! What's not to like about it?! It's warm and comforting, satisfying, soulful and most important of all, real easy to make. And, it is even easier to jazz up many notches to make a special, thoughtful meal that can stand its own with fancy French dishes. And, ofcourse, you all know, I love crab meat! So, this dish was a winner from the word "Go"!

With a few simple ingredients and little effort, this can easily become one of the more luxurious meals that you can enjoy on any night, even week nights. Oh, and, it is a really versatile seafood pasta. You can easily substitute the crab with any firm fleshed seafood like shrimp, cod, halibut, baby scallops etc.

I made the stuffing with lump crab meat; you can easily use tinned meat but if you find fresh crab at your fish store, it would be even better. Tossed with light and fluffy ricotta cheese, minced scallions and mild spices, it adds just enough richness and flavor without being overpowering.

For the sauce, I used the basic Béchamel sauce flavored with thyme (you can use any other dried herb that you like). Doused over the stuffed pasta shells and topped with grated parmesan, it keeps the stuffing moist and also creates a lovely golden crust.

This dish just gives me yet another reason to continue my love for this Italian staple! :)

Crab Stuffed Manicotti
(serves 3)

6-7 manicotti shells
1/4 cup grated fresh parmesan
2 T chopped scallion for garnish

For the stuffing:
1-1/2 cups creamy ricotta
3/4 lb fresh lump crab meat
5 scallions chopped fine (only the white and light green portions)
1 tsp tabasco sauce
1 tsp worschestershire sauce
salt and pepper to taste

Béchamel Sauce:
2 T of butter
2 T AP flour
1-1/2 cups of milk
1/2 tsp nutmeg
1/2 tsp dried thyme
salt and pepper to taste

Cook the pasta shells for 5 minutes in salted boiling water, until they are soft but not fully cooked. Do not over cook the shells as they will break apart while stuffing. Pre heat the oven to 375 degrees.

Use this recipe to make the Béchamel sauce. Meanwhile, lightly toss together all the ingredients for the stuffing. Be careful to not break the crab lumps. Stuff the manicotti shells with the crab mixture and arrange on a greased baking dish.

Pour the sauce over the shells covering all of them generously. Sprinkle grated parmesan cheese over and bake for 30-35 minutes until the crust is golden.

Let rest for a few minutes. Garnish with green scallions and serve immediately.