Here is a pretty basic, super straightforward technique for stuffing pasta with wonton wrappers. You are welcome to refer to these as crab wontons, crab dumplings, or even cheater tortellini. Whatever you choose to call them, having this in your arsenal of cooking techniques is a must. The tortellini form does a terrific job of capturing and holding on to all the delectable sauce, and they are stuffed with crab.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 7 |
Ingredients
- 1 (8 ounce) package manicotti pasta
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ½ (32 ounce) jars spaghetti sauce
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool on waxed paper or aluminum foil to prevent noodles from sticking together.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt, and pepper; fill manicotti with cheese mixture.
- In a 9×13-inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 13 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 2309 mg |
| Sugars | 41 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made some with cheese mix, and I added spinach to 1/2 the batch. very good recipe. also put the cheese mix into my cake decorator and it helped keep the mess down. I boiled the manicotti noodles al dente
Used my own sauce with mozz parm and provolone on top
Terrific recipe, I deviated slightly and added 2.5 cups of fresh chopped spinach, there wasn’t any left overs!!!!
I liked how these turned out. I did sprinkle mozzarella cheese on the top before baking. Thanks for the recipe 🙂
This was a very good recipe. Worth the time stuffing the manicotti. This was my first time making manicotti and was delighted how well it came out.
Made this for Easter dinner and it was a huge hit, I used my own homemade sauce and prepared it all the day before so that I only had to pop it in the oven. Will definitely make it again.
Made this and it was excellent. Made a few minor changes. Used pre-cooked lasagna sheets and rolled them, used Italian style tomatoes and paste rather than jarred sauce and the tomatoes added a nice texture and taste to the sauce. I also added one cup of spinach to the cheese mixture. Covered the top with both mozzarella and Parmesan cheese. Will definitely make this again. Thanks!
This was good. I have made it several times. This time, I did use an Italian blend cheese in place of the mozzarella (which has mozzarella, provolone, parmesan ,fontina, romano and Asiago in it), One reviewer suggested adding garlic and Italian seasoning to the mixture, so I added that. I have made it without precooking the manicotti, and it works well either way. You just have to bake it longer if the manicotti is not precooked.
This recipe was delicious and very easy to make. I read the original recipe and all the reviews. I did not boil the manicotti and it was easy to stuff the filling inside. I added Italian seasoning, parsley, oregano, and garlic powder. Because I did not boil shells first I added lots of sauce; crushed tomatoes and tomato sauce. Delicious!
This was an awesome recipe that you really can alter to your taste. I read the reviews, and kinda did my own thing.. I used shells instead of manicotti, a three cheese shredded blend with the ricotta cheese, parsley, mixed it together with a blender, and I definitely added love to my sauce.. It was my first time making or even tasting this dish and it is AMAZING!!
Added a hint of nutmeg to the cheese mixture.
We made and we loved it, we added a bit more mozzarella cheese on top and it was awesome, we will plan on making it again for sure!!!
As is, I give it four stars, however I think it’s a fantastic base recipe. I added a bit of garlic salt and Italian seasoning (about 1/2 tsp each) and used 2 tsp dry parsley instead of fresh. I also only used one jar of Classico spaghetti sauce, and for our tastes, it was enough. I only seemed to have enough filling for 10 shells though, and had 4 leftover, from a 250g box. Would make again.
Delicious recipe, and very easy! Took very little time to prepare (not much more than a little mixing and stuffing) but it tasted like it took longer 🙂 I added some garlic powder & substituted chopped scallions (which many recipes use) for the parsley, which worked very well for the flavor, I would definitely recommend it!
Made it exactly according to recipe minus the parsley. I didnt have a problem with the noodles breaking. It helped laying them out on wax paper. It was super delicious. Made it for my moms birthday and she said it was like eating out!
Good basic recipe but I changed it up little bit. First 3 1/2 jars of spaghetti sauce is TOO MUCH!! It would become soup. I only used one jar and there was plenty of sauce for it. I added Italian spices (about 2 Tbl.) to the cheese mixture. There was so much cheese mixture that I almost had enough for 2 of these dishes. Again TOO MUCH!!! I don’t have anything to pipe the cheese mixture in so I actually cut the cooked noodle up the back spoon in the cheese mixture and roll it back up. I place it cut side down of course. Works great that way. I then poured the sauce on top and then added mozzarella to the top. It came out perfect. The spices I added really helped with the blandness of the original recipe.
Absolutely delicious!
I made this recipe, as written, for the actual manicotti filling. And it was AMAZING. The ONLY thing that I changed was that instead of using canned sauce, I made my own sauce. I really love red sauce, and always make my own. I did also add more cheese to the top of the dish during that last 15 minutes of cooking. But really, this dish is awesome; nothing needs to be added/omitted. The amount of cheeses and seasoning in the filling is perfect!!! The only feedback I ever get from my picky, hard to impress boyfriend is a simple and polite “That was good, thank you.” After making this dish, he felt the need to tell me how good it was like 5 times, using words like “F****** Amazing” Yummylicious” and “seriously, that was soooo good!” LOL (And he was born in Italy, so I trust his judgment on this!!) I will definitely make this again!!! Thank you!!!!
I followed this recipe exactly, except I added shredded mozzarella and Parmesan to the top when I put it back in the oven for the last 15 minutes. Great addition! Also, I don’t know if the package I used had too many noodles (although it said 8oz) or if I used too much filling for each one, but I was about three manicotti short on filling. This was my first time making it, so I think it was just my fault. No need for the egg suggestion at all, just make sure everything is well-mixed and that you use a quality zip-loc bag with a corner snipped off or piping bag to fill after cooked. Also make sure not to over-cook the manicotti when you’re boiling them or you’ll have some with giant rips. I boiled mine for 9 minutes (package said 8-10) and had a lot that tore just from stirring them in the pot. Used Great Value brand from Walmart, so maybe that had something to do with it. Will try just boiling for 7 next time. Overall very yummy and will definitely make again!
Yummy and easy. Added spinach.
I added ground beef,onions and garlic with the cheeses but had no parmesan but it was really good…then on top of the sauce I added more mozzeralla.Will be making this again…A keeper