Manicotti with Crab Sauce
1/2 lb. Dungeness crabmeat
1 cup chopped onion
1 clove garlic, minced
2 tbsp. olive oil
1 16 oz. can chopped tomatoes
1 8 oz. can tomato sauce
1 tsp. dried basil or 1 tbsp. fresh, chopped
salt to taste
8 4 oz. manicotti shells
1 1/2 cup cottage cheese
3/4 cup grated Parmesan cheese (use the real stuff)
1 egg, beaten
2 tbsp. chopped parsley
Flake crabmeat, set aside.
Cook onion and garlic in oil until onion is limp. Add tomatoes,
tomato sauce, basil and salt to taste. Bring to a simmer and simmer
gently, uncovered,
until thickened, about 25-30 minutes, stirring occasionally. Stir crabmeat
into sauce.
Spread 1/3 of the sauce over the bottom of a shallow 1 1/2 quart casserole
dish.
While the sauce is cooking, cook manicotti according to the package directions.
Drain
and rinse in cold water.
Combine cottage cheese, 1/2 cup Parmesan, egg, parsley and salt to taste.
Fill
manicotti shells evenly and arrange them on top of the sauce in casserole dish.
Spoon remaining sauce over manicotti.
Cover the dish with aluminum foil and crimp the edges. Bake in a 350 oven
for 25
minutes. Uncover and bake 15 to 20 minutes longer. Sprinkle
remaining Parmesan
over the top just after removing from oven.
Serves 4.
