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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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    2 servings


  • 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


  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese.
  • In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper seasoning, pepper and garlic powder. Stuff manicotti shells 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.
  • Bake, covered until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and if desired, additional grated Parmesan cheese.
Nutrition 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.

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