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Crawfish & Cheese Manicotti

Crawfish & Cheese Manicotti

This manicotti is has a Cajun twist! Instead of hamburger meat, you use crawfish tailmeat! You may have to make double as this really goes fast!


  • 1 box manicotti noodles
  • 1 lb. mozzarella cheese
  • 1 lb. Longhorn colby cheese
  • 1/2 c. Parmesan cheese
  • 2 lbs. Louisiana crawfish tailmeat (* See note)
  • 1/2 c. Italian bread crumbs
  • 1 T. garlic powder
  • 1 T. parsley
  • 2 eggs
  • 1 16-oz. jar chunky spaghetti sauce
  • 1/2 c. oil
  • Salt & pepper to taste


  1. Heat water to boiling in a pot large enough to hold noodles. Add oil and drop noodles singly into boiling water.
  2. Boil until soft, drain and rinse.
  3. Cut cheese into cubes. Mix all ingredients except spaghetti sauce and fill noodles.
  4. Place noodles in a single layer into baking dish. Cover with spaghetti sauce.
  5. Bake at 350 degrees for 35-40 minutes.

Serves 4.
*Note: If you do not have crawfish available in your area, peeled shrimp would work just fine in this recipe.

Recipe courtesy of Leslie Davis at Louisiana Crawfish Promotion and Research Board



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