Are you ready for a dish that feels gourmet but is perfect for a busy weeknight? This delicious Crab-Stuffed Manicotti with Creamy Tomato Sauce comes together in about 45 minutes. Yep, 45 minutes! You’ll feel like a culinary rock star, and guess what? Minimal cleanup required means you can enjoy more time with your family after dinner. Your family will love this heavenly meal, trust me! And hey, switch up the ingredients to suit your taste or use whatever odds and ends you’ve got in the fridge. It’s a total keeper!
Ingredient Breakdown
Let’s dive into what you’re going to need to whip up this incredible dish. It’s pretty straightforward so no worries here!
For the Manicotti:
- 8 ounces manicotti pasta tubes (about 12 tubes): The ultimate vessel for holding all that beautiful crab filling!
- 12 ounces lump or claw crab meat, drained and picked over for shells: Fresh or canned, it’s all good. Just make sure you know where your crab’s been!
- 1 cup whole milk ricotta cheese: This adds that rich creaminess we’re all craving.
- 1/2 cup shredded mozzarella cheese: You can’t go wrong with ooey-gooey mozzarella, right?
- 1/4 cup grated Parmesan cheese: A must-have for that salty umami flavor.
- 1 large egg: Binds everything together.
- 2 tablespoons fresh parsley, minced: For that fresh pop of color and flavor!
- 1 teaspoon lemon zest: A zesty kick that brightens up the whole dish.
- 2 cloves garlic, minced (for filling): Because, let’s be real, garlic makes everything better!
- 1/2 teaspoon salt: A healthy pinch!
- 1/4 teaspoon black pepper: Just to bring all those flavors together!
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil: The magical oil that starts off our flavor party.
- 1 small yellow onion, finely chopped: Adding a sweet base flavor.
- 2 cloves garlic, minced (for sauce): You know I had to add more garlic!
- 1 can (28 ounces) crushed tomatoes: The backbone of our sauce, such a classic!
- 1/2 cup heavy cream: This is where the magic happens, creamy goodness!
- 1 teaspoon salt: Just a touch more.
- 1 teaspoon sugar: It balances out the acidity of the tomatoes beautifully.
- 1/2 teaspoon black pepper: Of course!
- 1 teaspoon dried basil: For that Italian flair!
- 1/2 teaspoon dried oregano: Adds more depth.
- Pinch red pepper flakes (optional): Just if you want some kick, you know?
- 1 cup shredded mozzarella cheese (for topping): We’re going to layer this on top like a warm blanket of cheesy goodness.
- Fresh parsley or basil, chopped (for garnish): Because we eat with our eyes first!
How to Make Crab-Stuffed Manicotti with Creamy Tomato Sauce
Step-by-Step Instructions
Preheat your oven to 375°F (190°C). This will be your warm cocoon for the manicotti.
Bring a large pot of salted water to a boil. Add your manicotti tubes and cook for about 5-6 minutes until they’re just pliable but still firm think al dente, not mushy! Drain them and lay them flat on a clean towel or parchment paper so they can cool a bit.
In a medium saucepan, heat olive oil over medium heat. Add your chopped onion and cook for about 3 minutes until they’re soft and translucent. It smells heavenly already!
Stir in the garlic and sauté for another 30 seconds until fragrant seriously, your kitchen is going to smell divine right about now.
Now, add the crushed tomatoes, salt, sugar, black pepper, dried basil, dried oregano, and red pepper flakes (if you’re feeling a little spicy). Bring it to a simmer, then reduce the heat and let it simmer for about 12–15 minutes, stirring occasionally don’t walk away, we need to keep an eye on the sauce so it thickens nicely!
Reduce the heat to low and stir in the heavy cream. Keep the sauce warm, just chilling out until we need it.
In a large bowl, gently combine the crab meat, ricotta, mozzarella, Parmesan, egg, parsley, lemon zest, garlic, salt, and black pepper. Mix just until combined, don’t over-mix or it won’t have that nice fluffy texture!
Transfer your crab filling to a pastry bag or, hey, a zip-top bag with the corner snipped off will do. No fancy tools necessary; we keep it real here. Fill each manicotti tube with the mixture, this is where the fun begins!
Spread 1 cup of creamy tomato sauce on the bottom of a 9×13-inch baking dish. Arrange your filled manicotti in a single layer, make them feel at home!
Pour the remaining sauce over the top and spread it out to cover everything nicely. Sprinkle with the 1 cup of shredded mozzarella cheese because it’s basically a law that cheesy goodness must go on top!
Cover the dish loosely with foil (spritz the underside with nonstick spray first so it doesn’t stick). Bake for 30 minutes.
Uncover and bake for another 10–12 minutes, until everything is bubbly and golden on top.
Let it stand for about 10 minutes before serving. Garnish with chopped parsley or basil for that extra splash of color and freshness.
Why I Love This Recipe
This Crab-Stuffed Manicotti with Creamy Tomato Sauce is basically my go-to recipe for so many reasons! Not only is it a total comfort food classic, but it also has a little twist of elegance. I’m a real sucker for dishes that look fancy but are super easy to throw together on a weeknight. The best part is, you can use whatever you’ve got on hand, maybe some leftover veggies or a different cheese. It’s flexible, it’s comforting, and it’s absolutely bursting with flavor. My kids always ask for seconds, and honestly, that’s the biggest win in my book!
If you loved this recipe, be sure to check out my Spicy Firecracker Chicken Wraps, my Tomato Chicken, or my Mexican Street Corn Quinoa Salad! Each one will bring a little joy to your family meals.
Why This Recipe Works
Quick & Easy
This recipe comes together in under 45 minutes. It’s perfect for those nights when you feel like you’ve got zero time. You just need to boil some pasta and whip up a delightful filling, it really couldn’t be simpler!
Customizable
Don’t have crab? That’s cool! You can easily use shrimp or chicken, or even throw in some sautéed veggies to change things up.
Comfort Food
There’s just something about a cheesy, creamy pasta dish that warms the soul, you know? It’s like a hug on a plate!
Family-Friendly
Kids and adults alike love the combination of flavors here. I mean, who doesn’t love a cheesy pasta topped with a delicious sauce!?
Serving & Storage
Serving Suggestions
This dish is fabulous on its own, but you can pair it with a crisp green salad or some garlic bread for that extra touch. It really rounds out the meal!
Storage
Leftovers can be kept in the refrigerator for up to 3-4 days. If you manage to have any left, that is!
Reheating Instructions
The best way to reheat is to put it back in the oven at 350°F until it’s heated through about 15-20 minutes. You can also pop it in the microwave for a quicker option, but I suggest adding a splash of milk or cream to keep it from drying out.
Freezer Friendly
You can freeze this dish before baking! Just assemble everything, cover it tightly, and pop it in the freezer. When you’re ready for a meal, thaw it overnight in the fridge, and then bake as directed. Honestly, it’s one of the best meal prep ideas!
Cooking doesn’t need to be complicated or time-consuming to be extraordinary. I hope you give this Crab-Stuffed Manicotti with Creamy Tomato Sauce a try, it’s sure to become a family favorite!
Now, gather your loved ones, and have a cozy night filled with laughter, delicious food, and sweet memories. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Crab-Stuffed Manicotti with Creamy Tomato Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and easy gourmet dish perfect for busy weeknights, filled with crab and topped with creamy tomato sauce.
Ingredients
- 8 ounces manicotti pasta tubes (about 12 tubes)
- 12 ounces lump or claw crab meat, drained and picked over for shells
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, minced
- 1 teaspoon lemon zest
- 2 cloves garlic, minced (for filling)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced (for sauce)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes (optional)
- 1 cup shredded mozzarella cheese (for topping)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook manicotti tubes for about 5-6 minutes until pliable but firm. Drain and cool.
- In a medium saucepan, heat olive oil over medium heat. Add onion and cook for about 3 minutes until soft.
- Add garlic and sauté for another 30 seconds until fragrant.
- Add crushed tomatoes, salt, sugar, black pepper, basil, oregano, and red pepper flakes. Simmer for 12-15 minutes.
- Reduce heat to low and stir in heavy cream, keeping warm.
- In a large bowl, combine crab meat, ricotta, mozzarella, Parmesan, egg, parsley, lemon zest, garlic, salt, and black pepper. Mix gently.
- Fill each manicotti tube with the crab filling using a pastry bag or zip-top bag.
- Spread 1 cup of sauce in a baking dish. Arrange filled manicotti in a single layer. Pour remaining sauce over the top and sprinkle with mozzarella cheese.
- Cover loosely with foil and bake for 30 minutes. Uncover and bake for an additional 10-12 minutes.
- Let stand for 10 minutes before serving. Garnish with chopped parsley or basil.
Notes
Leftovers can be stored in the refrigerator for 3-4 days. Freeze before baking for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
