Crab-Stuffed Manicotti Recipe

4.5 5 8
Crab-Stuffed Manicotti Recipe
Crab-Stuffed Manicotti Recipe photo by Taste of Home
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Crab-Stuffed Manicotti Recipe

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4.5 5 8
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

2 each: 359 calories, 12g fat (7g saturated fat), 98mg cholesterol, 793mg sodium, 38g carbohydrate (11g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

  • 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
  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley. Yield: 2 servings.
Originally published as Crab-Stuffed Manicotti in Healthy Cooking February/March 2010, p60

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Reviews forCrab-Stuffed Manicotti

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MY REVIEW
lmmanda User ID: 1101093 103439
Reviewed Apr. 8, 2014

"This was really good. I used a combination of crabmeat and clams."

MY REVIEW
Ruthlessma User ID: 2614711 146015
Reviewed Mar. 7, 2014

"I thought the sauce needed a little zing, added 1/2 t. garlic salt, and added 1 t. lemon juice to crab mixture. That did the trick. Someone ate the last of my Mozz. cheese so had to leave that out. It was still a really good dish. Had some filling & sauce left over, will put that in a hot pasta dish for lunch."

MY REVIEW
mnicole29 User ID: 5866104 171064
Reviewed Apr. 21, 2011

"Good recipe but I found the sauce to be a little bland. Will definitely make it again but will experiment with more spices for more flavour."

MY REVIEW
wiscook User ID: 1143528 188180
Reviewed Mar. 21, 2010

"too much crab, not enough cheese, so I'm adjusting,"

MY REVIEW
STttW User ID: 2027237 188179
Reviewed Feb. 18, 2010

"This was very easy to assemble. We thoroughly enjoyed it. It will make an excellent Lenten meal."

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