Crab-Stuffed Manicotti Recipe

Crab-Stuffed Manicotti Recipe photo by Taste of Home

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I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. —Sonya Polfliet, Anza, California

This recipe is:

Healthy

Diabetic Friendly

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Crab-Stuffed Manicotti Recipe

Prep: 25 min. Bake: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

Directions

Cook manicotti according to package directions. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese.
In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Drain manicotti; stuff with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top.
Cover and bake at 350° for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley. Yield: 2 servings.

Nutritional Facts 2 stuffed manicotti equals 359 calories, 12 g fat (7 g saturated fat), 98 mg cholesterol, 793 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

Originally published as Crab-Stuffed Manicotti in Healthy Cooking February/March 2010, p60

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.