Crab-Stuffed Manicotti Recipe: Easy Homemade Dinner with Creamy Tomato Sauce

Picture this—you walk into your kitchen and the savory, slightly sweet aroma of crab mingled with garlic and bubbling cheese fills the air. The golden tops of manicotti peek through a blanket of creamy tomato sauce, glistening under a sprinkle of fresh parsley. Honestly, the first time I pulled my Crab-Stuffed Manicotti from the oven, I just stood there for a minute, grinning like I’d won a blue ribbon at the county fair. There’s something downright magical about pasta shells packed with a luscious crab filling. It’s the kind of meal that has everyone sneaking “taste tests” straight from the casserole dish (I’m looking at you, Dad!).

My journey to this recipe started on a stormy Friday when we were craving something special but didn’t want to fuss over a fancy restaurant. I remembered my grandma’s stories of stuffing shells “back when I was knee-high to a grasshopper,” always using whatever seafood was around. So, I grabbed a can of crab, a box of manicotti, and started experimenting. The first bite was a moment—pause, close your eyes, and just savor. I wished I’d found this shortcut to coastal comfort years ago.

Now, this crab-stuffed manicotti is my go-to for birthdays, family reunions, or just when I want to treat myself after a long week. It’s dangerously easy and yet feels like a cozy hug on a plate. Kids fight for the cheesiest corner, and my friends always ask for the recipe. Whether you’re bringing a show-stopping dish to a potluck or brightening up your Pinterest board, this one has you covered. I’ve tested (and tasted) every tweak in the name of research—so you know it’s a keeper. Trust me—bookmark this one, because you’ll want it again and again.

Why You’ll Love This Crab-Stuffed Manicotti Recipe

When it comes to making dinner feel extra-special without extra stress, this crab-stuffed manicotti recipe really shines. After years of recipe testing—sometimes with the help of a very honest partner and a kitchen full of hungry kids—I can confidently say this is the kind of dish that delivers every time. Here’s why you’ll be coming back for seconds (and maybe even thirds):

• Quick & Easy: You can have this on the table in about an hour—no need to spend all afternoon in the kitchen. Perfect for those evenings when you want comfort food fast.
• Simple Ingredients: Most of what you need is probably already in your pantry or fridge. No frantic last-minute grocery runs here!
• Perfect for Gatherings: This dish is a star at potlucks, Sunday dinners, or even holiday feasts. It’s got that “wow” factor but is still wonderfully homey.
• Crowd-Pleaser: Even picky eaters and seafood skeptics have cleaned their plates—something about creamy cheese and tender pasta wins everyone over.
• Unbelievably Delicious: The mix of sweet crab, herby ricotta, and tangy tomato sauce is pure comfort food magic. Each bite is creamy, savory, and just a little bit fancy.

What makes my crab-stuffed manicotti a little different? I blend the ricotta with a bit of lemon zest and fresh herbs for brightness, and I use a generous amount of real crab meat (no skimping here!). The homemade creamy tomato sauce is rich but not heavy, and I add just enough mozzarella to get those crave-worthy cheese pulls without overwhelming the delicate crab. Honestly, I think this version gets the balance just right—it tastes like something you’d order at a seaside trattoria, but you made it in your very own kitchen.

So whether you’re trying to impress guests, spoil your family, or just treat yourself after a long week, this crab-stuffed manicotti is more than just dinner. It’s the kind of meal that makes you close your eyes and say “mmmmm” after the first bite. Comfort food, but make it just a little bit fancy—without the fuss. That’s why I keep coming back to this one, and I bet you will too.

What Ingredients You Will Need

This crab-stuffed manicotti recipe uses straightforward, flavorful ingredients to create a dish that’s both comforting and a little bit special. Most are pantry staples or easy to find at any grocery store, but I’ll share a few tips for getting the best results (and how to swap things if needed):

• For the Manicotti:
  • Manicotti pasta tubes (8 ounces, about 12 tubes) – Standard dried manicotti works perfectly. You can use jumbo shells in a pinch.
• For the Crab Filling:
  • Crab meat (12 ounces/340g, lump or claw, drained and picked over for shells)—I usually use refrigerated or canned wild-caught crab; fresh is amazing if you can get it.
  • Whole milk ricotta cheese (1 cup/240g)—For a richer texture. I like Galbani or BelGioioso brands.
  • Shredded mozzarella cheese (1/2 cup/60g)—Adds stretch and creaminess.
  • Grated Parmesan cheese (1/4 cup/30g)—For that nutty, salty depth.
  • Egg (1 large)—Binds the filling together.
  • Fresh parsley (2 tablespoons, minced)—Adds color and a fresh note.
  • Lemon zest (1 teaspoon)—Brightens up the seafood flavor.
  • Garlic (2 cloves, minced)—For savory aroma.
  • Salt (1/2 teaspoon) & black pepper (1/4 teaspoon)—Season to taste.
• For the Creamy Tomato Sauce:
  • Olive oil (2 tablespoons)
  • Yellow onion (1 small, finely chopped)
  • Garlic (2 cloves, minced)
  • Crushed tomatoes (1 can, 28 ounces/800g)—I like San Marzano for a sweet, less acidic sauce.
  • Heavy cream (1/2 cup/120ml)—Makes the sauce extra silky.
  • Salt (1 teaspoon), sugar (1 teaspoon), and black pepper (1/2 teaspoon)—Adjust to taste.
  • Dried basil (1 teaspoon) & dried oregano (1/2 teaspoon)
  • Pinch of red pepper flakes—Optional, for a little kick.
• For Topping:
  • Shredded mozzarella cheese (1 cup/120g)
  • Fresh parsley or basil, chopped (for garnish)

Substitutions & Tips:

• No crab? Try chopped cooked shrimp or even a mix of crab and white fish.
• Dairy-free? Use plant-based ricotta and mozzarella—Kite Hill and Miyoko’s are good options. Swap heavy cream for coconut cream in the sauce (it’s surprisingly subtle).
• Can’t find manicotti? Jumbo pasta shells stuff easily and taste just as good.
• Want a lighter version? Use part-skim ricotta and reduce the mozzarella a bit.

Honestly, this recipe is pretty forgiving. The most important thing is to use good-quality crab (and make sure there’s no sneaky shell bits—ouch!).

Equipment Needed

• Large pot – For boiling manicotti. Any big soup pot works.
• Slotted spoon or spider – To lift pasta gently so it doesn’t tear.
• Mixing bowls – For crab filling and sauce prep.
• Measuring cups and spoons
• 9×13-inch (23x33cm) baking dish – A sturdy ceramic or glass dish is best for even baking.
• Medium saucepan – For simmering the tomato sauce.
• Whisk and wooden spoon – For stirring the sauce smooth.
• Pastry bag or zip-top bag (optional) – Makes filling the pasta tubes so much easier. A small spoon works if you don’t have one.
• Box grater or microplane – For grating cheese and zesting lemon.
• Oven mitts – Safety first!

Personal Tip: I’ve filled manicotti with everything from a baby spoon to a zip-top bag with the corner cut off—no fancy gadget needed. If you use a disposable bag, just toss it when you’re done (less cleanup!).

For budget bakers, dollar-store mixing bowls and a simple glass casserole dish work just fine. Just make sure your dish is deep enough to hold plenty of sauce (it keeps things moist while baking). I still use my grandma’s old Pyrex dish, and it’s never let me down.

How to Make Perfect Crab-Stuffed Manicotti with Creamy Tomato Sauce

1. Cook the Manicotti:
   
   Bring a large pot of salted water to a boil. Add 8 ounces (about 12) manicotti tubes. Cook for 5–6 minutes—just until pliable but still a bit firm (they’ll finish cooking in the oven). Using a slotted spoon, gently transfer to a sheet of parchment or a clean towel. Tip: Don’t overcook or they’ll tear when you fill them.
2. Prepare the Creamy Tomato Sauce:
   
   In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 small chopped onion, cook for 3 minutes until soft. Stir in 2 minced garlic cloves, sauté 30 seconds until fragrant. Pour in 1 can (28 ounces/800g) crushed tomatoes, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and a pinch of red pepper flakes (if using). Simmer for 12–15 minutes, stirring occasionally. Reduce heat to low, stir in 1/2 cup (120ml) heavy cream. Keep sauce warm.
3. Make the Crab Filling:
   
   In a large bowl, gently combine 12 ounces (340g) crab meat, 1 cup (240g) ricotta, 1/2 cup (60g) mozzarella, 1/4 cup (30g) Parmesan, 1 large egg, 2 tablespoons minced parsley, 1 teaspoon lemon zest, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined—don’t overwork. If the mixture seems dry, add a small splash of cream.
4. Fill the Manicotti:
   
   Spoon the crab mixture into a pastry bag (or a zip-top bag with the corner snipped off). Pipe the filling into each manicotti tube. Or, use a small spoon to fill gently. Lay the filled tubes on a plate.
   
   Warning: Overfilling can cause tearing. If a tube rips, just tuck the seam side down in the casserole—no one will know!
5. Assemble the Dish:
   
   Preheat oven to 375°F (190°C). Spread 1 cup (about 240ml) of the creamy tomato sauce on the bottom of a 9×13-inch (23x33cm) baking dish. Arrange filled manicotti in a single layer. Pour remaining sauce over top, spreading to cover all pasta. Sprinkle with 1 cup (120g) shredded mozzarella.
6. Bake:
   
   Cover dish loosely with foil (spritz the underside with nonstick spray to prevent sticking). Bake for 30 minutes. Uncover and bake another 10–12 minutes, until bubbly and golden on top.
7. Rest & Serve:
   
   Let stand 10 minutes before serving (this helps everything set and makes slicing easier). Garnish with chopped parsley or basil.

Sensory cues: The cheese should be melted and just starting to brown, and the sauce will be bubbly at the edges. The filling should be creamy, not runny—if you press lightly with a spoon, it should hold its shape.

Personal Tips: If you’re short on time, prep the filling a day ahead. If you’re batch cooking, these freeze beautifully before baking—just add 10 minutes to the bake time from frozen.

Cooking Tips & Techniques for Crab-Stuffed Manicotti

• Don’t Overcook the Pasta: You want them just bendy enough to fill, not soft. I’ve learned the hard way—too long and you’ll have a pile of split tubes (still tasty, but not as pretty for serving or sharing on Pinterest).
• Drain the Crab Well: Excess moisture can make the filling watery. After draining, I like to gently press the crab in a clean towel to remove extra liquid.
• Layer Sauce Generously: Manicotti can dry out without enough sauce. Don’t skimp—the sauce keeps everything moist and adds flavor.
• Use a Bag for Filling: For years I used a spoon (messy!). Cutting the corner off a zip-top bag is a game-changer—quick, clean, and easy to control portions.
• Season in Layers: Taste the crab filling before adding the egg. Adjust salt, pepper, or herbs as you like for a more personalized result.
• Let It Rest: Letting the manicotti sit for 10 minutes after baking helps the filling firm up and makes slicing easier (and neater for those Instagram-ready servings).

I’ve had my share of mishaps—once I forgot to cover the dish and the tops got way too crunchy. Covering for most of the bake helps the cheese melt perfectly and keeps the pasta soft.

Multitasking tip: While the sauce simmers, prep the filling and cook the pasta. This shaves off a good 10–15 minutes and keeps things running smoothly, especially if you’re cooking with “helpers” at your feet.

Variations & Adaptations

• Gluten-Free: Use gluten-free manicotti or jumbo shells. Most big grocery stores carry them now, and you won’t notice a difference in taste.
• Dairy-Free: Substitute plant-based ricotta and mozzarella, and use coconut cream in the sauce. I’ve made it this way for a lactose-intolerant friend—it’s still rich and creamy.
• Spicy Kick: Add a diced jalapeño or a pinch of cayenne to the crab filling. This is my husband’s favorite twist for a little extra heat.
• Seasonal Swap: Try swapping half the crab for cooked shrimp or lobster if you have it. In summer, fresh herbs like chives or dill add a burst of garden flavor.
• Vegetarian Version: Replace the crab with sautéed mushrooms and spinach, seasoned with a little smoked paprika. Still creamy, hearty, and satisfying.
• Low-Carb: Skip the pasta entirely and use thinly sliced zucchini or eggplant to roll around the filling—just soften them in the oven first and roll gently.

My favorite personal twist? A dash of Old Bay seasoning in the filling—it’s a little nod to my family’s Maryland roots. The possibilities are wide open, so don’t hesitate to experiment based on what you have on hand or your dietary needs. The filling and sauce are forgiving, so have fun with it!

Serving & Storage Suggestions

Crab-stuffed manicotti is best served hot, right from the oven when the sauce is bubbling and the cheese is perfectly gooey. For a pretty presentation, sprinkle with fresh parsley or basil and serve with a lemon wedge on the side. I like to pair it with a crisp green salad and a loaf of garlic bread—something to mop up all that creamy tomato goodness.

If you’re serving guests, plate each manicotti tube with a spoonful of extra sauce and a sprinkle of Parmesan. For a cozy weeknight, just scoop it straight from the dish—family style is always a hit.

Storage: Leftovers keep well in the fridge for up to 3 days. Cover the baking dish tightly with foil or transfer to an airtight container. To reheat, cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes, or microwave individual servings with a splash of extra sauce to keep things moist.

This recipe also freezes beautifully! Assemble up to the baking step, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the covered bake time. The flavors deepen over time, so day-two leftovers are even better (if you have any left!).

Nutritional Information & Benefits

Each serving of crab-stuffed manicotti (about 2 tubes with sauce) is approximately 420 calories, with 22g protein, 21g fat, and 33g carbohydrates. The crab provides lean protein and beneficial omega-3s, while the ricotta and mozzarella add calcium and a dose of satisfaction.

This recipe is naturally pescatarian and can be adapted for gluten-free or dairy-free diets with simple swaps. Allergens to watch for: shellfish, dairy, wheat, and eggs. If you have seafood allergies, try the vegetarian mushroom-spinach version instead.

I love that you can make this dish a little lighter by swapping in part-skim cheeses and using less oil in the sauce. It’s hearty enough to be a main course but doesn’t leave you feeling weighed down—just comforted and happy, which is what good food is all about.

Conclusion

There’s something truly special about this crab-stuffed manicotti recipe with creamy tomato sauce. It’s easy enough for a weeknight but impressive enough for guests—a little taste of the coast, right from your own kitchen. Whether you stick to the classic version or try one of the fun variations, I promise this dish brings the kind of joy that lingers long after dinner.

Play around with the filling, try out different cheeses or herbs, and make it your own. That’s the beauty of home cooking. Personally, I love this recipe because it always brings my family together—everyone scraping their plates and sharing stories. It’s comfort food with a little twist, and I hope it becomes a regular at your table too.

If you try it, let me know in the comments—share your adaptations, your tips, or just your favorite way to serve it. And if you love it, pin it, share it, and pass it along to someone who needs a little dinner inspiration. Happy cooking (and happy eating)!

Frequently Asked Questions

Can I use imitation crab for this recipe?

You sure can! While real crab is best for flavor, imitation crab works in a pinch and is budget-friendly. Just chop it finely and follow the same instructions.

What’s the best way to fill manicotti tubes without breaking them?

Using a piping bag or a sturdy zip-top bag with the corner cut off makes filling much easier and less messy. If you don’t have those, a small spoon and a little patience will do the trick.

Can I make this crab-stuffed manicotti ahead of time?

Absolutely! You can assemble the whole dish and refrigerate it (uncooked) for up to 24 hours. When ready to bake, add 10 minutes to the covered bake time.

Is there a vegetarian version of this recipe?

Yes! Substitute the crab with sautéed mushrooms and spinach. Season well and follow the same instructions for a hearty, meatless dinner.

How do I prevent the pasta from sticking together after boiling?

After draining, lay each tube on a clean towel or parchment paper, keeping them separated. A drizzle of olive oil over the cooked pasta also helps prevent sticking while you prepare the filling.

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