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Crab Stuffed Manicotti with Alfredo Sauce is plated on a white plate and topped with parsley.

Crab Stuffed Manicotti with Alfredo Sauce

Sea Salt Savorings
Crab stuffed manicotti with homemade alfredo sauce is an easy Italian- American dinner that is hearty, creamy, and packed with cheesy deliciousness!
4.98 from 68 votes
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 5
Calories 727 kcal

Equipment

  • Large pot
  • Medium size mixing bowl
  • Baking dish
  • Aluminum foil
  • Medium size pot

Ingredients
  

  • 7 manicotti shells
  • 2 tbsp olive oil divided
  • 1 cup lump crab meat
  • 1/2 cup ricotta cheese
  • 1/4 cup mozarella cheese
  • 1/4 cup parmesan cheese
  • 2 tbsp fresh basil finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1 roma tomato deseeded, chopped

Alfredo sauce

  • 1/2 cup salted butter
  • 2 cloves of garlic finely chopped
  • 1 cup heavy cream
  • 2 cups parmesan cheese

Instructions
 

  • Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the manicotti to al dente according to package instructions. Drain the manicotti, then toss lightly in a tablespoon of olive oil.
  • Make the crab stuffing. While the pasta is boiling, combine the lump crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, roma tomato, basil, and parsley in a mixing bowl. Stir to combine.
  • Make the sauce. Melt the butter in a medium size pot over medium heat. Sautè the garlic for 2 minutes, then add the heavy cream and bring to a light boil. Reduce the heat to a simmer, then add the parmesan cheese. Stir the pot for 1 minute until the cheese is melted. Remove the sauce from the stove.
  • Stuff the manicotti. Use a small spoon to stuff the manicotti shells. Work from both ends to make sure it is stuffed completely. Grease the bottom of a baking dish with 1 tbsp of olive oil. Place the stuffed manicotti in the baking dish, then pour the alfredo sauce over the pasta.
  • Bake the manicotti. Preheat the oven to 350 degrees, then cover the baking dish with aluminum foil. Bake the manicotti for 25 minutes. Remove the dish from the oven and serve immediatley. Mangia!

Notes

Use 3 extra tablespoons of heavy cream in the alfredo sauce if you plan to refrigerate, freeze, or reheat this dish.

Nutrition

Calories: 727kcalCarbohydrates: 21gProtein: 31gFat: 58gSaturated Fat: 34gCholesterol: 176mgSodium: 1240mgPotassium: 233mgFiber: 1gSugar: 1gVitamin A: 2027IUVitamin C: 5mgCalcium: 677mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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