Description
A quick and easy gourmet dish perfect for busy weeknights, filled with crab and topped with creamy tomato sauce.
Ingredients
Scale
- 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