4 uncooked manicotti shells
1 Tbsp. butter
4 tsp. all-purpose flour
1 cup fat-free milk
1 Tbsp. 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 tsp. lemon-pepper seasoning
1/4 tsp. pepper
1/8 tsp. garlic powder
Minced fresh parsley
Preheat oven to 350 degrees.
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 thickened. Remove from the heat; stir in Parmesan cheese.
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 remaining sauce over top.
Cover and bake for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley. Makes 2 servings.