I love pasta, and my husband can’t ever get enough seafood. So I combined our favorites to create this dish, and he called it the best meal he’s ever had!
—SONYA POLFLIET ANZA, CA
PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 2 SERVINGS
4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley
1. Cook manicotti according to package directions. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened. Remove from the heat; stir in Parmesan cheese.
2. In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Drain manicotti; stuff with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour the remaining sauce over top.
3. Cover and bake at 350° for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley.
PER SERVING 359 cal., 12 g fat (7 g sat. fat), 98 mg chol., 793 mg sodium, 38 g carb., 1 g fiber, 26 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.