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Crab 'n' Penne Casserole Recipe

Crab 'n' Penne Casserole Recipe

Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings


  • 1-1/2 cups uncooked penne pasta
  • 1 jar (15 ounces) Alfredo sauce
  • 1-1/2 cups imitation crabmeat, chopped
  • 1 medium yellow summer squash, sliced
  • 1 medium zucchini, sliced
  • 1 tablespoon dried parsley flakes
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons dry bread crumbs
  • 2 teaspoons butter, melted


  • 1. Preheat oven to 325°. Cook pasta according to package directions.
  • 2. Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese.
  • 3. Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned. Yield: 6 servings.

Nutritional Facts

1-1/3 cup: 323 calories, 15g fat (10g saturated fat), 47mg cholesterol, 721mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 18g protein

Reviews for Crab 'n' Penne Casserole

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Reviewed Mar. 16, 2016

"This was just OK. Almost too much cheese - and I never say that lol. It needed quite a bit of salt. It seemed to taste better the next day."

Reviewed Mar. 16, 2014

"I loved the addition of the squash. This is quick and easy to make with just enough kick to make it tasty."

Reviewed Feb. 21, 2014

"We LOVE this recipe in our house. The only thing I change is to eliminate the red pepper flakes. My husband thinks they are a little too hot. I agree, so we don't use them."

Reviewed Aug. 27, 2013

"Great flavor. Might add a little more crab but it was great and very easy to make!!!"

Reviewed Apr. 16, 2012

"Had this for dinner tonight. The only changes I made were to use the listed amount of fresh crab, but also added half a pkg. of imitation crab that I had in the freezer. Also had a couple extra mushrooms that needed to be used. It was soooo good. My husband isn't a big seafood casserole fan, but he asked me to add this to the permanent collection so it will be making regular appearences in this house. Will make a good potluck recipe, too. I wonder how broccoli would be ..."

Reviewed Apr. 13, 2012

"This was okay. We ate it. I definately wouldn't make it again though."

Reviewed Feb. 24, 2012

"So simple and delicious. My family raved about this dish!"

Reviewed Aug. 16, 2011

"super easy"

Reviewed Jul. 30, 2011

"Very good, even my daughter who does not like vegetables ate it."

Reviewed Jul. 5, 2011

"This was an excellent recipe and a great way for me to get more fish in my children's diet. Right combination of all ingredients. I boiled the pasta until past tender, about 8 minutes which helped to create a smoother, creamier texture with the rest of the ingredients. High recommend!"

Reviewed Feb. 4, 2011

"Made as written, except for halving and then slicing the zucchini & squash. It was good but very rich. Served with caesar salad and garlic bread. Will make again."

Reviewed Mar. 17, 2010

"This recipe was simple and delicious. I love crab but it would also be good with shrimp or both. The zucchini is a very nice flavor. Will definitely make again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.