Crab-Stuffed Manicotti

If you’re a fan of seafood and cheesy pasta with Alfredo sauce, crab-stuffed manicotti is for you. A wonderful cross between lasagna and stuffed shells, this pasta recipe features al dente manicotti shells stuffed with a well-seasoned crab mixture.

A homemade bechamel sauce acts as the base and a top layer for the stuffed manicotti, enveloping it in decadent, creamy goodness as it bakes. Fresh parsley sprinkled on top adds a fresh layer that cuts through the richness. And given that it’s a straightforward recipe and a natural make-ahead meal, we wouldn’t be surprised if it becomes one of the pasta recipes you return to regularly.

Crab-Stuffed Manicotti Ingredients

• Uncooked manicotti shells
• Butter
• All-purpose flour
• Fat-free milk
• Parmesan cheese
• Lump crabmeat
• Reduced-fat ricotta cheese
• Part-skim mozzarella cheese
• Lemon pepper seasoning
• Pepper
• Garlic powder
• Fresh parsley

Directions

Step 1: Cook the manicotti

Preheat the oven to 350°F. Cook the manicotti shells according to the package directions, then drain the water.

Step 2: Make the sauce

Meanwhile, in a small saucepan, melt the butter. Stir in the flour until it’s smooth, then gradually add the milk. Bring the sauce to a boil, then cook and stir until it’s thickened, about two minutes. Remove the pan from the heat, and stir in the Parmesan cheese.

Step 3: Make the stuffing

In a small bowl, combine the crab, ricotta, mozzarella, lemon pepper, pepper and garlic powder. Stuff the cooked shells with the crab mixture.

Step 4: Assemble the dish

Spread 1/4 cup of the sauce in an 8-inch square baking dish coated with cooking spray. Top it with the stuffed manicotti, then pour the remaining sauce over the top.

Editor’s Tip: If you don’t have access to fresh or real crabmeat, you can turn this into an imitation crab recipe without any loss of flavor or texture. Imitation crab is a more accessible and budget-friendly option.

Step 5: Bake the manicotti

Bake the dish, covered, for 25 to 30 minutes or until it’s fully heated through. Just before serving, sprinkle it with the parsley and, if desired, additional grated Parmesan cheese.

How to Store Crab-Stuffed Manicotti

Keep the crab-stuffed shells in an airtight container in the refrigerator, where they should last for up to four days. You can also freeze your manicotti in freezer-safe airtight containers, where it should keep for three to four months. Before serving, let it completely thaw in the fridge, then bake it in a 350º oven until it’s fully heated through.

Crab-Stuffed Manicotti Tips

Can I use a different sauce for this recipe?

Feel free to use your favorite store-bought Alfredo sauce and zhuzh it up with seasonings to make it your own. You could also make your own pasta sauce or even consider a meatless spaghetti sauce.

What sides go well with crab manicotti?

Serve this crab manicotti with Alfredo sauce along with grilled vegetables or Parmesan-roasted broccoli, with buttery garlic knots on the side. Or try a veggie salad recipe for a bit of freshness to balance the richness of the stuffed pasta.

How do I properly stuff manicotti shells?

The easiest way to stuff manicotti shells is to use a pastry bag without a tip. Spoon the filling into the bag and squeeze it into the cooked pasta tubes. If you don’t have a pastry bag, add the filling to a zip-top bag, cut off one of its bottom corners and squeeze as you would with a pastry bag.