Crab and Ricotta Manicotti

This creamy, comforting pasta is an easy dinner that feels fancy but comes together quickly, balancing delicate crab meat with tangy Parmesan and melty mozzarella for a weeknight-worthy main.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

Pasta

12 pieces manicotti shells Cook according to package instructions

Dairy & Eggs

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 piece egg
1/2 cup shredded mozzarella cheese For topping

Protein

1 cup cooked and shredded crab meat

Sauce

2 cups marinara sauce Pantry marinara

Seasoning & Garnish

Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook the manicotti shells according to package instructions until al dente, then drain and set aside.
In a mixing bowl, combine ricotta cheese, crab meat, Parmesan cheese, egg, salt, and pepper. Mix well.

Assembly and Baking

Carefully fill each manicotti shell with the crab and ricotta mixture.
Spread a thin layer of marinara sauce in the bottom of a baking dish, place the filled shells in the dish, and cover with remaining marinara sauce.
Sprinkle shredded mozzarella cheese on top, cover with foil, and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.

Notes

Don't overcook shells; slightly firm (al dente) keeps the shells intact during filling. Drain crab well and pat dry to avoid a watery filling. Cover with foil for most of the bake to keep moisture, then uncover to brown the cheese. Store leftovers in an airtight container in the fridge for up to 3 days.

Keyword Comfort Food, Crab Manicotti, Easy Dinner, Pasta Recipe, Ricotta Pasta