Crab Cannelloni

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 2 (8 ounce) packages cannelloni tubes, shells
• 3/4 cup butter, divided (plus 1 tbsp. butter)
• 1/2 cup all-purpose flour
• 5 cups milk
• 1 teaspoon ground nutmeg
• 2 egg yolks, lightly beaten
• 1 lb fresh lump crabmeat, drained
• 1 lb mozzarella cheese, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons tomato paste
• 1 cup parmesan cheese, grated and divided
• 1 lb fresh mushrooms, sliced
• 1 tablespoon dried sage
• 3 tablespoons butter, melted

Recipe

• 1 cook cannelloni according to package directions; drain. toss pasta with 1 tablespoons butter; set aside.
• 2 melt remaining 3/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. stir in nutmeg. set aside half of the sauce.
• 3 add egg yolks to remaining sauce, stirring well. stir in crabmeat, mozzarella cheese, salt and pepper. stuff each cannelloni shell with an equal amount of crab mixture; place stuffed shells in two lightly greased 13x9x2 inch baking dishes.
• 4 add tomato paste and 1/2 cup parmesan cheese to reserved sauce and spoon over shells.
• 5 cook mushrooms and sage in 3 tablespoons butter in a large skillet over medium heat until tender, stirring occasionally. spoon mushrooms over sauce and sprinkle with remaining 1/2 cup parmesan cheese.
• 6 bake at 400 degrees f. for 20 minutes.
• 7 .