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Stuffed Manicotti

 

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.

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