Here's the recipe:
Crab and Ricotta Manicotti
1 box manicotti pasta (about 12 shells), or an 8 oz box of cannelloni
1 c whole-milk ricotta cheese
¾ c grated Parmesan cheese, plus ¼ c for sprinkling
1 egg yolk
½ c chopped fresh basil
1 lb lump crabmeat, picked over for shells and cartilage
¼ t salt
¼ t pepper
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.
In a large bowl, mix together the ricotta, ¾ c of the Parmesan, the egg yolk, basil, crab, salt and pepper.
Preheat the oven to 350. Butter a 9x13 inch glass baking dish.
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 ¼ c of Parmesan. Bake until bubbly and the top is golden brown, 15-20 minutes. Serve immediately.