Ingredients
4 uncooked manicotti shells1 tablespoon butter4 teaspoons all-purpose flour1 cup fat-free milk1 tablespoon grated Parmesan cheese1 cup lump crabmeat, drained1/3 cup reduced-fat ricotta cheese1/4 cup shredded part-skim mozzarella cheese1/4 teaspoon lemon-pepper seasoning1/4 teaspoon pepper1/8 teaspoon garlic powderMinced fresh parsley
Preparation
Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese.
In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top.
Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.
