Crab and Ricotta Manicotti is a cozy, elegant weeknight dinner that feels special without the fuss. Tender tubes of pasta are filled with a creamy ricotta and sweet crab mixture, baked in marinara until bubbly. This recipe is perfect for a family meal or a date night, and it pairs beautifully with a comforting seafood soup like a comforting seafood bisque.
Why You’ll Love This Crab and Ricotta Manicotti
- Rich, creamy filling balanced by sweet crab for restaurant-style flavor at home.
- Quick to assemble and bakes while you set the table—ready in about an hour.
- Great for meal prep and leftovers reheat beautifully for easy lunches.
- Family-friendly comfort food that also impresses guests.
- Easily customize with extra herbs or swap cheeses for variety: try our spinach and ricotta stuffed shells for another twist.
Ingredients Needed
- Pasta
- 12 manicotti shells
- Cheese & Egg
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Protein
- 1 cup crab meat, cooked and shredded
- Sauce
- 2 cups marinara sauce
- Toppings & Seasoning
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions 5 (always use H2 and H3)
1. Preheat the oven
Preheat the oven to 375°F (190°C).
2. Cook the manicotti
Cook the manicotti shells according to package instructions until al dente, then drain and set aside.
3. Make the filling
In a mixing bowl, combine ricotta cheese, crab meat, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Fill and assemble
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.
5. Bake and finish
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.
Serving Suggestions Crab and Ricotta Manicotti
- Serve with a simple green salad dressed with lemon vinaigrette for brightness.
- Offer garlic bread or crusty Italian bread to soak up the sauce.
- Add roasted vegetables like asparagus or broccoli on the side.
- Pair with a light juice or beverage idea from our 5-day juice fast recipes for a refreshing contrast.
- Finish with a sprinkle of extra Parmesan and chopped parsley for presentation.
Tips for Success Crab and Ricotta Manicotti
- Don’t overcook the shells; they should be slightly firm since they’ll finish in the oven.
- Keep the filling smooth but not too thin—too much moisture can make stuffing difficult.
- Use lump crab meat for better texture and flavor; drain any excess liquid first.
- Cover tightly with foil while baking to prevent the top from browning too fast.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered to retain moisture.
Variations
Here are a few easy ways to change it up:
- Swap crab for cooked shrimp or lobster for another seafood twist.
- Add chopped spinach or sautéed mushrooms to the filling for extra veggies.
- Make it spicy by stirring in red pepper flakes or a pinch of cayenne.
Follow us on Pinterest for more cozy ideas.
Ingredients
Pasta
- 12 pieces manicotti shells
Cheese & Egg
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Protein
- 1 cup crab meat, cooked and shredded Use lump crab meat for better texture.
Sauce
- 2 cups marinara sauce
Toppings & Seasoning
- 1/2 cup shredded mozzarella cheese
- 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
- 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.
Baking
- 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.
