Serve with salad, fresh french bread, and steamed brocolli/red pepper/mushrooms as vegetable; Italian ice cream with cookie for dessert.

8 manicotti shells
1 1/2 c ricotta cheese
1 (6oz) can lump crabmeat
2 T grated onion
1 (16 oz) alfredo sauce
1 t sugar
1/2 c chicken broth
1/2 t dried basil
1/2 t dried marjoram
1/8 t garlic powder
1/8 t dried thyme
shredded parmesan cheese

8 manicotti shells 1 1/2 c ricotta cheese 1 (6oz) can lump crabmeat 2 T grated onion 1 (16 oz) alfredo sauce 1 t sugar 1/2 c chicken broth 1/2 t dried basil 1/2 t dried marjoram 1/8 t garlic powder 1/8 t dried thyme

Preheat oven to 375. Bring large pot of salted water to boil; add manicotti shells and cook 8-10 min, until al dente. Drain.

In med bowl, stir together ricotta cheese, crabmeat, parsley and onion. Carefully, spoon into manicotti shells. Place in a buttered 11x7" baking dish.

In a saucepan, stir together the alfredo sauce and chicken broth. Season with herbs. Heat until warm and pour over manicotti shells. Bake uncovered for 30 minutes. Let stand for 5 minutes before serving. Servee with the shredded cheese.