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Crab-Stuffed Manicotti

 Crab-Stuffed Manicotti
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
2 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.

2 of 2

Crab-Stuffed Manicotti (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.