1. Boil the pasta shells

• Fill a large pot with salted water and bring to a boil
• Cook the manicotti shells until al dente, about 7–8 minutes
• Drain and set aside on a tray with a bit of olive oil to prevent sticking

2. Prepare the sauce

• In a medium saucepan, heat olive oil over medium heat
• Add minced garlic and cook until fragrant, about 1 minute
• Stir in the crushed tomatoes and crushed red pepper flakes
• Let the sauce simmer for 10–12 minutes, stirring occasionally
• Add heavy cream and sugar, then season with salt and pepper
• Simmer for an additional 5 minutes, then remove from heat

3. Make the filling

• In a large mixing bowl, combine ricotta cheese, crab meat, mozzarella, Parmesan, egg, parsley, basil, garlic powder, onion powder, salt, and pepper
• Mix until smooth and fully combined

4. Stuff the shells

• Using a spoon or piping bag, fill each cooked manicotti shell with the crab-ricotta mixture
• Place the stuffed shells in a greased 9×13-inch baking dish

5. Assemble the dish

• Pour half of the sauce over the bottom of the baking dish
• Arrange the filled shells on top, then spoon the remaining sauce over them
• Sprinkle with extra mozzarella and Parmesan if desired

6. Bake the manicotti

• Preheat the oven to 375°F (190°C)
• Cover the dish with foil and bake for 30 minutes
• Remove the foil and bake for an additional 10–15 minutes, or until bubbly and golden

7. Garnish and serve

• Let the dish rest for 10 minutes before serving
• Garnish with fresh basil and serve warm