Cabot Creamery Crab & Pasta Recipe
Crabmeat Manicotti
This is a nice twist on an Italian classic main dish. Try this delicious Crabmeat or Florentine Manicotti Recipe from Cabot Creamery. Ask us about Cabot Vermont recipes or share comments. Feature your business, contact VTLiving.
Cabot Creamery Crab Manicotti Recipe
Cabot Creamery Crab Manicotti Recipe
Recipe: Crabmeat Manicotti
Ingredients
- 1/2 cups Cabot No Fat Cottage Cheese
- 2 cups Cabot 50% Light Cheddar Shredded Cheese
- 6 oz. fresh crabmeat – flaked
- 2 Tbs. fresh parsley – minced
- 1 Tbs. onion – minced
- 1 tsp. dried basil
- 2 1/2 cups tomato sauce
- 12 manicotti shells – cooked until almost tender (al dente)
- salt & pepper
Instructions
- Preheat oven to 375 degrees.
- In large bowl, combine cottage cheese, 1 cup shredded cheddar cheese, crabmeat, parsley, onion, and basil.
- Season with salt and pepper to taste.
- Pour 2 cups tomato sauce into shallow baking dish.
- Stuff shells with equal amounts of cheese mixture and place on top of sauce.
- Spoon remaining sauce over shells, cover with foil and bake for 25 minutes.
- Uncover and sprinkle with remaining cheddar cheese.
- Return to oven and bake 5 minutes more.
Variations
For a Florentine version, substitute 1 package cooked frozen chopped spinach in place of crabmeat.
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- NATURAL INGREDIENTS: Just quality flavor, like you're eating your favorite cheese. Our ingredients are easy to pronounce and even better to snack on
- KETO-FRIENDLY: Our Cheese Crisps are Keto-friendly and make it easy to stay on track. Crush them up and use as a replacement for breadcrumbs in your favorite recipe, or shape as a crust for quiche
- GLUTEN FREE: Sonoma Creamery's gluten-free Cheese Crisps are perfect for on-the-go snacking, dressing up your favorite salad, dipping, topping, or snacking straight from the bag
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