New England Cheddar and Crab Manicotti
Delight in coastal comfort with New England Cheddar and Crab Manicotti, a savory fusion of rich, cheesy goodness and tender seafood. This elevated pasta dish combines delicate manicotti shells stuffed with a creamy blend of fresh crab meat, sharp white cheddar, ricotta, Parmesan, and aromatic garlic, enhanced by a hint of fresh parsley. A luscious homemade white sauce, seasoned with nutmeg, blankets the stuffed shells, while a topping of golden panko breadcrumbs and melted cheddar adds irresistible texture. Perfectly baked to bubbling perfection, this crowd-pleasing recipe pairs indulgence with sophistication, making it ideal for family dinners or special occasions. Easy-to-follow instructions and bold flavors promise a memorable dining experience that's as satisfying as it is impressive.
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Recipe Information
Ingredients
- 8 pieces Manicotti shells
- 1 pound Fresh crab meat
- 2 cups Sharp white cheddar cheese, shredded
- 1 cup Whole-milk ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the crab meat, 1 1/2 cups of shredded cheddar cheese, ricotta cheese, Parmesan cheese, egg, garlic, parsley, salt, and black pepper. Mix until well combined. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk while whisking continuously to avoid lumps. Cook for 4-5 minutes, or until the sauce thickens. Stir in the nutmeg and season with additional salt and pepper to taste.
Spread 1/2 cup of the white sauce on the bottom of the prepared baking dish.
Carefully stuff each manicotti shell with the crab filling using a spoon or piping bag, and arrange them in the baking dish in a single layer.
Pour the remaining white sauce evenly over the manicotti shells, making sure they are well coated.
Sprinkle the reserved 1/2 cup of cheddar cheese and the panko breadcrumbs over the top.
Bake for 30-35 minutes, or until the dish is bubbly and golden brown on top.
Let rest for 5 minutes before serving warm. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
3982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 10234 mg | 445% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 33.3 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3788 mg | 291% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
