Good recipe. I definitely add some sort of fresh Romano or Parmesan cheese to it whilst baking. Also, I love mushrooms, so I take the saucepan and cook some mushrooms that have been quartered in the residue, sometimes adding a little butter. It's a nice side. Fresh garlic was good too, in the original sauce.

We didn't use the shells, but actual manacotti rolls and we substituted chicken since the company did not like crab. WOW- I love this recipe. It was a bit difficult working with the noodle itself, but the rest was pie. YUMMY!

Oh my goodness. This was excellent. It will probably become a regular in my cooking.

This was a good recipe. The only thing I would change next time is replacing the alfredo sauce with regular spaghetti sauce. The ricotta and alfredo were just too much where a tomato sauce would have cut some of the richness from the ricotta cheese. Great recipe though! Thanks!

Yummy! My fiance and I both really liked this recipe. I think it would be much better with fresh crab (although more expensive). I didn't get much of that seafood taste. I will also use more sauce and more flavoring in the stuffing next time.

Great recipe that's not too diff from the ordinary but a nice change of pace. While the Manicotti was baking I took the pan I heated the sauce in and added butter to saute some mushrooms in. Was a nice added touch. Also ten minutes before it was done I topped it with an italian cheese blend I picked up at Sam's Club. A bit strong but also was a nice addition.

My mom and I did not care for this recipe. It had no taste and was very plain. We didn't even eat it.

Absolutely wonderful dish!! I followed the recipe exactly but used fresh crab instead of canned. I almost used the Alfredo sauce as it was, but very glad I adjusted it as the recipe asked. Highly recommend with a green salad and fresh bread. Thank you to the cook who submitted it!

I really liked this recipe. I added a cup of mozz. cheese, and used fresh crab the second time. much better

Excellent dish! I actually skimped & used imitation crabmeat (I know..). But it was still absolutely delicious! Pair it with a crisp chardonnay spritzer and you have a go!

I went middle of the road on this one because the crab stuffing was excellent, but the alfredo sauce with it was waaaay too rich to go with it (my little one even gagged as he ate it, but said it was good). I would suggest making the shells with maybe a lighter garlic sauce instead. Or even a vodka sauce.

This is deliciously rich! My boyfriend proclaimed this as 'awesome' promptly after finishing his plate, so it's well deserving of 5 stars. Especially since he doesn't consider himself a big crab fan. I did use 8oz of surimi in place of the crabmeat. I omitted the onion, basil & marjoram, and upped the parsley. I made 'Alfredo Sauce' from this site and it went very well with this dish. Just one question... where does the sugar go? It's not in the instructions... I skipped it and it didn't seem like anything was lacking any sweetness, so I'm not sure what the purpose of it is. Very good, thank you!!!

Very Good - we actually used fresh crab legs left over from dinner the night before (every Sunday is Steak night). I changed the spices in the sauce to white pepper, lemon pepper, and a little cayenne (we like it spicy).

I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!

What a unique way to do manicotti! My kids liked this dish and my hubby raved, too. I didn't have any fresh crab on hand, but had a fish filet leftover that had a crab stuffing in it and so I chopped that up and used it with the filling. Also, didn't have big shells or manicotti noodles so layered it like a lasagna. Was great tasting! I'll make this again.

Tried this once, exactly as writen, was good, but was missing some stuff. Next time I tried it, I doubled the sauce so it completely covered the pasta - used jumbo shells instead. The more sauce kept the shells from getting dry while baking. Also added some sherry to the sauce and some more spices to crab/cheese mix: more basil, little oregano, anything to taste. Turned out very good! I used Phillips brand claw crab meat, no shell pieces in it! Very tasty!

This is a good recipe, but it won't fill 8 manicotti shells even when doubled. This is also very time consuming. I used the alfredo sauce form this web site called- Alfredo Sauce. I also omitted all the herbs for the sauce, as it was good enough the way it was.