Crab-Stuffed Manicotti for Two
- 4 – uncooked manicotti shells
- 1 Tbsp. – butter
- 4 tsp. – all-purpose flour
- 1 cup – fat-free milk
- 1 Tbsp. – grated Parmesan cheese
- 1 cup – crabmeat, drained and shredded
- 1/3 cup – reduced-fat ricotta cheese
- ¼ cup – shredded mozzarella cheese
- ¼ tsp. – lemon-pepper
- ¼ tsp. – pepper
- 1/8 tsp. – garlic powder
- Minced fresh parsley (sprinkle to taste)
Approximate prep time – 25 minutes
Cook time – 25 minutes
Servings – 2 (4 shells)
Calories – 360/serving (2 shells)
Preheat oven to 350°. In a 4-quart pot, cook manicotti shells according to package directions. While cooking pasta, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk for consistency. Bring to a boil, stirring for 2 minutes or until thickened. Remove from the heat and stir in Parmesan cheese.
In a small bowl, combine crabmeat, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Mix until thoroughly combined.
Drain manicotti. Divide crab mixture into 4 equal portions; stuff each shell with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish (with cooking spray). Top with stuffed manicotti and pour remaining sauce over top.
Cover baking dish and bake at 350° for 25-30 minutes or until centers are heated. Sprinkle with parsley (to taste) and serve.
Recommended Wine – serve with a light-bodied white wine such as Sauvignon Blanc or Riesling.