This Giada Crab and ricotta manicotti is my go-to recipe when I’m craving something creamy, cheesy, and absolutely heartwarming. The tender pasta, stuffed with ricotta and juicy crab, bakes to perfection under a rich layer of béchamel.

It’s that perfect mix of fancy yet homey that makes everyone’s eyes light up at dinner. Trust me, this dish is best shared with your favorite people and a warm loaf of garlic bread on the side.

You can prep it ahead of time and just bake it when you’re ready. It’s a simple way to bring a bit of luxury to your table without the fuss.

Recipe Ingredients

• 1 box (about 12 shells) of manicotti pasta or an 8-ounce box of cannelloni
• 1 cup of whole-milk ricotta cheese
• ¾ cup of grated Parmesan cheese, plus ¼ cup for sprinkling
• 1 egg yolk
• ½ cup of chopped fresh basil
• 1 pound of lump crabmeat, picked over for shells and cartilage
• ¼ tsp of salt
• ¼ tsp of freshly ground white pepper
• Butter for greasing the pan
• 2 cups of béchamel sauce (store-bought or homemade)

How To Make Giada Crab and Ricotta Manicotti

1. Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes, stirring occasionally, until tender but still firm to the bite. Drain the pasta and set aside to cool.
2. Prepare the Crab Filling: In a large bowl, combine 1 cup of ricotta cheese, ¾ cup of grated Parmesan cheese, 1 egg yolk, ½ cup of chopped fresh basil, 1 pound of lump crabmeat, ¼ tsp of salt, and ¼ tsp of freshly ground white pepper. Mix until well combined, making sure the ingredients are evenly distributed.
3. Preheat the Oven: Preheat your oven to 350°F (175°C). Butter a 9 x 13 x 2-inch glass baking dish, ensuring the entire surface is greased to prevent sticking.
4. Fill the Manicotti: Carefully fill each manicotti shell with the prepared crab mixture, using a spoon or piping bag for easier filling. Place the filled shells in the buttered baking dish in a single layer, ensuring they are snug but not overlapping.
5. Add the Béchamel and Parmesan: Pour the béchamel sauce evenly over the filled manicotti, ensuring each shell is fully covered. Sprinkle the remaining ¼ cup of grated Parmesan cheese over the top to create a golden, bubbly finish.
6. Bake and Serve: Bake in the preheated oven for 15 to 20 minutes or until the sauce is bubbly and the top is a light golden brown. Remove from the oven and serve immediately for best results. Enjoy this elegant, savory dish while it’s warm and comforting.

Recipe Tips

• Add a sprinkle of lemon zest to the ricotta filling for a refreshing citrus flavor that balances the creamy crab and rich béchamel. This small twist adds brightness to the dish.
• For a richer flavor, try adding a dash of smoked paprika or cayenne pepper to the crab mixture. It gives the dish a subtle heat that pairs well with the creamy filling.
• Substitute the ricotta cheese with mascarpone for an even creamier filling. Mascarpone has a smoother texture that creates a luxurious bite without overpowering the delicate crab flavor.
• If you prefer more texture, mix in some finely chopped spinach or sautéed mushrooms with the filling. These additions blend well with the crab and basil, adding depth.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Baked Penne with Roasted Vegetables
• Giada De Laurentiis Noodle Paella
• Giada Linguine with Shrimp and Lemon Oil