1. Cook the Manicotti Shells

Start by boiling the manicotti shells according to the package instructions. You’ll want them to be al dente so they hold up while you stuff them. Be sure to stir them occasionally to prevent sticking. Once they’re cooked, drain them and set them aside to cool.

2. Make the Crab Filling

While the pasta is cooking, let’s prepare the stuffing. In a large bowl, combine the crab meat, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Stir everything together until well combined. Don’t overmix; you want the filling to stay fluffy and light, not dense.

3. Stuff the Manicotti Shells

Now it’s time for the fun part! Using a spoon or a piping bag, carefully stuff each manicotti shell with the crab mixture. It’s best to do this slowly and gently to avoid tearing the shells. If you’re using a piping bag, it makes the job so much easier. Fill each shell generously, but be careful not to overstuff them.

4. Assemble the Dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom of the dish to prevent sticking and to add flavor. Arrange the stuffed manicotti in the dish in a single layer, then pour the remaining marinara sauce over the top. Sprinkle the top with extra shredded mozzarella and a bit more Parmesan.

5. Bake the Manicotti

Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.

6. Let it Rest

Once the manicotti is done baking, let it rest for about 5 minutes before serving. This allows the flavors to meld and makes it easier to cut into.