- Assemble the roll-ups: Preheat the oven to 375°F (190°C). Spread a thin, even layer of the prepared Parmesan sauce along the bottom of a greased 9×13-inch baking dish. This prevents the noodles from sticking and keeps the undersides moist during baking. Spoon 2–3 tablespoons of the crab filling onto each cooked noodle, spreading it lightly from end to end. Roll each noodle carefully but tightly, and place seam-side down in the dish so they stay secure as they bake.
- Top and bake: Pour the remaining sauce generously over the arranged roll-ups, allowing it to settle into the spaces between them. In a small bowl, mix the panko with the melted butter until evenly moistened, then sprinkle it across the top for a crisp, golden finish. Add the shredded mozzarella or Italian blend to create a bubbling, melty layer of cheese. Bake uncovered for 25–30 minutes, or just until the sauce is bubbling around the edges and the top becomes lightly golden.
- Garnish and serve: Remove the dish from the oven and allow the roll-ups to rest briefly so the filling sets slightly. Finish with a sprinkle of fresh parsley for color and brightness. Serve warm, ensuring each portion receives a generous spoonful of the creamy sauce from the pan.
Notes
- If your crab is very delicate, fold it into the filling gently to keep the pieces from breaking apart.
- Leftovers reheat best in the oven with a foil cover to protect the pasta from drying out.
- Serve with a green salad or roasted vegetables to balance the richness of the roll-ups.
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