Crab Stuffed Manicotti Recipe

Manicotti shells: Tube-shaped pasta that will be stuffed with the crab and cheese mixture.

Crab meat: Cooked and shredded, it adds a rich, seafood flavor to the dish.

Ricotta cheese: A creamy cheese that helps bind the stuffing together.

Mozzarella cheese: Shredded, it adds a gooey, melty texture to the stuffing.

Parmesan cheese: Grated, it adds a sharp, nutty flavor to the mix.

Parsley: Chopped, it adds a fresh, herbaceous note to the stuffing.

Marinara sauce: A tomato-based sauce that complements the stuffed manicotti perfectly.

When preparing the manicotti shells, make sure to cook them al dente. This ensures they are firm enough to handle without tearing when you stuff them with the crab and cheese mixture. Additionally, to make stuffing easier, use a piping bag or a resealable plastic bag with the corner cut off. This will help you fill the shells evenly and without much mess.

• manicotti shells - Substitute with cannelloni tubes: Both are tubular pasta shapes that can be stuffed, and they have similar cooking times and textures.

• cooked and shredded crab meat - Substitute with imitation crab meat: Imitation crab meat is more affordable and widely available, and it mimics the texture and flavor of real crab.

• cooked and shredded crab meat - Substitute with cooked and shredded shrimp: Shrimp provides a similar seafood flavor and texture, making it a good alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended to achieve a smoother consistency.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar melting quality and flavor profile, making it a good alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar sharp and salty flavor, making it a suitable substitute.

• chopped parsley - Substitute with chopped basil: Basil provides a fresh, aromatic flavor that complements the other ingredients well.

• marinara sauce - Substitute with alfredo sauce: Alfredo sauce offers a creamy, rich alternative that pairs well with seafood and cheese.

• Allow the crab stuffed manicotti to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the manicotti to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. This ensures the crab meat and cheese mixture remain fresh.
• For longer storage, freezing is an excellent option. Wrap each manicotti shell individually in plastic wrap to avoid freezer burn.
• Place the wrapped shells in a single layer on a baking sheet and freeze until solid. This step ensures they don’t stick together.
• Once frozen, transfer the manicotti to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the manicotti in the refrigerator overnight. This gradual thawing preserves the texture and flavor.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out.
• Alternatively, reheat in the microwave. Place the manicotti in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until hot.
• For an extra touch, sprinkle additional mozzarella cheese on top before reheating. This adds a delightful, melty finish.

• Preheat your oven to 350°F (175°C). Place the leftover manicotti in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the manicotti in the basket, making sure they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of water or broth to create steam. Cover and heat on medium-low for 10-15 minutes, turning occasionally to ensure even heating.

• If you prefer a more hands-off approach, use a slow cooker. Place the manicotti in the slow cooker and add a bit of marinara sauce to keep them moist. Cover and heat on low for 1-2 hours or until warmed through.

• Oven: Used to bake the stuffed manicotti shells until they are bubbly and golden.

• Large pot: Needed to cook the manicotti shells according to the package instructions.

• Colander: Utilized to drain the cooked manicotti shells.

• Mixing bowl: Used to combine the crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, and parsley.

• Spoon: Handy for mixing the filling ingredients together.

• Baking dish: Used to arrange the stuffed manicotti shells and bake them with marinara sauce.

• Spatula: Useful for spreading a thin layer of marinara sauce on the bottom of the baking dish.

• Measuring cups: Needed to measure out the crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, and marinara sauce.

• Knife: Used to chop the parsley finely.

• Cutting board: Provides a surface for chopping the parsley.

Prepare the filling: Mix the crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, and parsley ahead of time and store in the fridge.

Cook the pasta: Boil the manicotti shells while you prepare the filling to save time.

Use a piping bag: Fill a piping bag with the crab and cheese mixture to quickly stuff the manicotti shells.

Preheat the oven: Start preheating the oven as you begin your prep work to ensure it’s ready when you are.

Layer the sauce: Spread the marinara sauce in the baking dish while the pasta cooks to streamline the process.