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Crab-Stuffed Manicotti with Creamy Tomato Sauce

crab-stuffed manicotti - featured image
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Tender manicotti pasta tubes are filled with a luscious crab and ricotta mixture, then baked in a silky homemade tomato cream sauce and topped with bubbling mozzarella. This easy, comforting dish is perfect for special occasions or cozy weeknights.

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 (for filling)
  • 1/4 teaspoon black pepper (for filling)
  • 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 (for sauce)
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper (for sauce)
  • 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

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add manicotti tubes and cook for 5–6 minutes until just pliable but still firm. Drain and lay on a clean towel or parchment paper.
  3. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3 minutes until soft. Stir in garlic and sauté for 30 seconds.
  4. Add crushed tomatoes, salt, sugar, black pepper, dried basil, dried oregano, and red pepper flakes (if using). Simmer for 12–15 minutes, stirring occasionally.
  5. Reduce heat to low and stir in heavy cream. Keep sauce warm.
  6. In a large bowl, gently combine crab meat, ricotta, mozzarella, Parmesan, egg, parsley, lemon zest, garlic, salt, and black pepper. Mix just until combined.
  7. Transfer crab filling to a pastry bag or zip-top bag with the corner snipped off, or use a small spoon. Fill each manicotti tube with the mixture.
  8. Spread 1 cup of creamy tomato sauce on the bottom of a 9×13-inch baking dish. Arrange filled manicotti in a single layer. Pour remaining sauce over top and spread to cover.
  9. Sprinkle with 1 cup shredded mozzarella cheese.
  10. Cover dish loosely with foil (spritz underside with nonstick spray). Bake for 30 minutes. Uncover and bake another 10–12 minutes, until bubbly and golden.
  11. Let stand 10 minutes before serving. Garnish with chopped parsley or basil.

Notes

For best results, do not overcook the pasta before filling. Drain crab well to avoid watery filling. The dish can be assembled ahead and refrigerated before baking. Freezes well before baking; add 10–15 minutes to bake time if cooking from frozen. Gluten-free or dairy-free adaptations are possible with ingredient swaps.

Nutrition

Keywords: crab stuffed manicotti, seafood pasta, creamy tomato sauce, Italian comfort food, easy dinner, baked pasta, special occasion, family meal

Find it online: https://katedishes.com/crab-stuffed-manicotti-recipe-easy-homemade-dinner-with-creamy-tomato-sauce/