- 8 manicotti shells
- 1 1/2 cups ricotta cheese
- 1 (6 ounce) can lump crabmeat
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated onion
- 1 (16 ounce) jar Alfredo pasta sauce
- 1 teaspoon white sugar
- 1/2 cup chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
- In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
- In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
04/08/2017
recipepes.com
Crab Stuffed Manicotti, recipe
PT15M
PT1H
5
455 calories
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