Print the recipe page! crab and ricotta cannelloni
You won’t believe this is 100% food storage when you taste it!
This meal *tastes* restaurant worthy but anyone can make it. You might be tempted to skip making the cannelloni and substitute a boxed pasta from the store but don’t do it! It’s the wonderful texture of the crepe-like cannelloni that makes this main dish so ‘melt in your mouth’ good! This “noodle” recipe (although really more a crepe than a noodle) comes again from one of my favorite food storage recipe books “The Everyday Gourmet” by Shari Haag. The crab filling and Bechamel sauce were launched from a recipe I found of Giada De Laurentis’.