Crab and Ricotta Manicotti

Ingredients

· 1 box manicotti pasta (about 12 shells) or an (8-ounce) box cannelloni

· 1 cup whole-milk ricotta cheese

· 3/4 cup grated Parmesan cheese, plus 1/4 cup for sprinkling

· 1 egg yolk

· 1/2 cup chopped fresh basil

· 1 pound lump crabmeat, picked over for shells and cartilage

· 1/4 teaspoon salt

· 1/4 teaspoon freshly ground white pepper

· Butter for the pan

· Béchamel sauce

 

Steps

1) 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, 8 to 10 minutes. Drain.

2) In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.

3) Preheat the oven to 350°F. Butter a 9x13x2-inch glass baking dish.

4) Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.

 

Yields: 6 servings

 

From: Everyday Pasta

By: Giada De Laurentiis

 

Spicy Sesame Broad Rice Noodles

 

Ingredients

· 10 ounces uncooked broad rice noodles

· 1 cup frozen sliced carrots

· 1 cup frozen broccoli florets

· 1 bunch asparagus, ends trimmed, cut into 2-inch pieces

· 1/4 cup vegetarian hoisin sauce

· 1/2 cup low-sodium tamari

· 1/4 cup water

· 1 to 2 teaspoons sriracha or other chili paste

· 2 teaspoons cornstarch

· 4 scallions, sliced on the diagonal

· 2 tablespoons sesame seeds

 

 

Steps

1) Bring a large pot of water to a boil over high heat and cook the rice noodles according to the package directions. During the last 3 minutes of cooking, add the carrots, broccoli, and asparagus. Drain and return to the pot, but keep it off the heat.

2) Meanwhile, in a small pot, whisk together the hoisin sauce, tamari, water, sriracha, and cornstarch over medium heat, until cornstarch is absorbed and the sauce starts to thicken slightly. Remove from the heat and add the noodles and vegetables. Toss well to coat.

3) Garnish with scallions and sesame seeds and serve immediately.

 

 

Yields: 4 servings

 

 

From: 30-Minute Vegan Cookbook: Plant-Based Food in a Flash

By: Ally Lazare