Spinach Crabmeat Manicotti

At the Covered Dish Supper the other week at the Marble Mountain Hall I sampled the most delicious manicotti. After we left the supper, I wished that I had learned who had prepared it  I described the dish to Linda at the post office, and she found that it was Lynn who had made this delicious casserole. She got the recipe for me.  I made it the other day.  It's great---Dan says this recipe is a keeper. Here's the recipe.

Spinach Manicotti (from Lynn)

10 uncooked manicotti (Or use cooked lasagna noodles cut in half)
2 tbs butter
1 tsp minced garlic
3 tbsp flour
1 ½ cup 2% milk
1 can diced tomatoes unsalted
1 cup packed Swiss cheese
1 tbs minced fresh dill
½ tsp red pepper flakes
1/4  tsp salt
1/4 tsp fresh pepper
10 oz crab meat or fake crabs
1 cup 1% cottage cheese
½ pkg chopped spinach (thaw, squeeze dry)
1/4 cup grated Parmesan cheese
1 egg

Cook noodles, drain well, rinse w/ cold water, drain well.  Tip: I've learned that you can’t follow the directions on the box for cooking manicotti which instructs to cook for 10 minutes.  If you want the noodles to remain intact for stuffing, cook 8 or no more than 9 minutes. They will still be tender yet will hold together for stuffing.  Set noodles aside on waxed paper.

Manicotti noodles ready to stuff.

Sauce: Melt butter in pot over medium heat.  Add garlic, cook 1 minute.  Whisk flour and milk until smooth.  Add to garlic, cook, stir until thick, stir in tomatoes, ½ cup Swiss cheese, dill, red pepper, salt/pepper, When cheese melts remove from heat.

Tomato and cheese sauce.

Filling: Combine crab meat, minced, cottage cheese, spinach, Swiss cheese, Parmesan cheese, and egg and mix well.

Cheese, crab meat, and spinach filling.

Spray 9 x 13 pan with oil, with teaspoon carefully fill manicotti shells or roll filling up into lasagna.  Place in pan, pour sauce over, cover with foil, Bake 350 degrees for 30 minutes, remove from heat uncover, let cool 5 minutes before serving.

Ready for the oven.

Cover with aluminum foil and bake for 30 minutes.

Out of the oven and ready to eat.

Lynn tells me that the recipe is from The Looneyspoons Collection.  I've already ordered the book from Amazon, and it will be waiting on me when we return to NC.