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