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Crab and Spinach Stuffed Manicotti
Crab and Spinach Stuffed Manicotti

Crab and Spinach Stuffed Manicotti

1 Hr(s) 10 Min(s)
35 Min(s) Prep
35 Min(s) Cook
Perk up their palates with a plucky pasta, Crab and Spinach Stuffed Manicotti. Resplendent and surprisingly easy to prepare, Crab and Spinach Stuffed Manicotti is a great dish to liven up an evening.
What You Need
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12 servings
Original recipe yields 12 servings
12 manicotti shells, uncooked
5 Tbsp. butter, divided
1 small onion, chopped
1 pkg. (5 oz.) baby spinach leaves
1 Tbsp. minced garlic
1/4 cup flour
3 cups milk
1/4 tsp. each ground nutmeg and white pepper
2 cans (6 oz. each) crabmeat, drained, flaked
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Let's Make It
1
Heat oven to 375°F.
2
Cook pasta as directed on package, omitting salt.
3
Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
4
Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
5
Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
6
Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
7
Bake 30 to 35 min. or until heated through.
Kitchen Tips
Tip 1
Make Ahead
The manicotti shells can be cooked ahead of time. Drain, rinse and cool. Place in single layer on baking sheet sprayed with cooking spray; cover with plastic wrap. Refrigerate up to 24 hours before filling and baking as directed.
Tip 2
Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Tip 3
Special Extra
Sprinkle with 2 Tbsp. chopped fresh basil or parsley before serving.
Tip 4
Variation
If you're not a fan of seafood, you can instead prepare this delicious recipe using chicken or ham. Just substitute 1 cup chopped cooked chicken or ham for the flaked crabmeat.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 370mg
16%
Total Carbohydrates 50g
18%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 20g
40%
Vitamin A
20%
Vitamin C
6%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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