CRAB-STUFFED MANICOTTI
Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.
Provided by Brandee
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
- In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
- In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g
CRAB STUFFED SHELLS WITH CREAMY TOMATO SAUCE
Creamy ricotta cheese pairs with crab meat to fill these tender stuffed shells.
Provided by Deborah Mele
Categories Dried Pasta
Time 1h5m
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- While waiting for the water to boil, heat a saucepan with the olive oil over medium heat.
- Cook the onion and garlic until fragrant, about 4 minutes.
- Add the tomatoes, salt, pepper, basil, and oregano, and bring to a boil.
- Reduce the heat and simmer 15 minutes.
- Stir in 1/3 to 1/2 of the heavy cream depending on your preference, then keep warm over low heat.
- Cook the pasta three minutes less than recommended cooking time.
- Drain pasta.
- In a bowl, mix together the ricotta and crabmeat filling ingredients until well mixed.
- Preheat oven to 375 degrees F.
- Pour in some of the sauce to cover the bottom of a 13 x 9 inch oven-proof baking dish.
- Fill the stuffed shells with the crabmeat and ricotta filling, then arrange on top of the sauce in the casserole dish.
- Spoon the remaining sauce to cover, then sprinkle the top with the grated Pecorino or Romano cheese.
- Bake about 20 minutes until bubbly and lightly browned.
- Serve and enjoy!
SEAFOOD MANICOTTI ALFREDO
Flavorful crabmeat and shrimp nestled in pasta with a light Alfredo sauce
Provided by Anecia Hero
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper or place back into the packaging tray (see recipe notes)
- Finely chop and drain crabmeat and shrimp (see recipe notes)
- Add remaining ingredients into a large bowl; combine well
- Put mixture into plastic bag (or piping bag)
- Fill semi-cooled pasta shells with mixture
- Make the sauce (see below)
- Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish
- Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later
- Cover with foil and bake @ 350ºF for 20 minutes
- Remove pasta from oven and drizzle remaining sauce over pasta; serve (See Recipe Notes about Serving the Sauce)
- Melt butter in saucepan on medium low heat
- Add heavy cream and whisk; add garlic powder and nutmeg; whiskParmesan cheese and continue whisking; cook until cheese melts (See Recipe Notes)
- Season to taste with salt and pepper
Nutrition Facts : ServingSize 1 shell, Calories 375 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 114 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
CRAB-STUFFED MANICOTTI
I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.
Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE
You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)
Provided by Kittencalrecipezazz
Categories Crab
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- To make the sauce: in a saucepan over medium heat melt butter.
- Add in flour and whisk for about 3 minutes.
- Add in milk and half and half whisk over heat until bubbly and thickened.
- Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
- Set oven to 375 degrees.
- Butter a 13 x 9-inch baking dish.
- In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
- Fill each cooked shell with crab/cheese filling using clean hands.
- Place in a single layer in prepared baking dish.
- Cover with the Parmesan cheese sauce (does not have to cover completely!).
- Sprinkle with grated mozzeralla cheese (any amount desired).
- Bake uncovered for about 25-30 minutes (do not over bake!).
Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3
FOUR CHEESE MANICOTTI IN CREAM SAUCE
A delicious alternative to a redsauced-covered manicotti. This is delicious served with a crisp green salad and fresh bread.
Provided by Charmie777
Categories Manicotti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
- Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
- Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
- Cook manicotti shells according to package directions; drain and cover with cold water.
- Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
- Season to taste with salt, pepper and nutmeg.
- Drain manicotti shells; stuff with cheese mixture.
- Place shells side by side in a greased shallow baking pan; spoon sauce over all.
- Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.
Nutrition Facts : Calories 680.3, Fat 50.1, SaturatedFat 28.9, Cholesterol 239.5, Sodium 902.9, Carbohydrate 22.9, Fiber 1.1, Sugar 2, Protein 35.4
CRAB RAVIOLI IN CREAMY TOMATO SAUCE
Steps:
- Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
- Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.
CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
CRAB IN TOMATO SAUCE WITH PASTA
I love crab recipes. Got this one out of cook.com pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!
Provided by Chef Rita New York
Categories Crab
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, combine butter and olive oil and saute onion and garlic over medium heat for 2 to 3 minutes, add the flour and cook and stir until flour is well blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5 minutes. Stir in spinach and cook just until fresh spinach melts or the packaged spinach is hot. Toss hot pasta with 1/3 Parmesan cheese, then top pasta with crab-tomato sauce. Pass remaining cheese.
Nutrition Facts : Calories 245.9, Fat 11.2, SaturatedFat 5, Cholesterol 79, Sodium 876.5, Carbohydrate 14.1, Fiber 5, Sugar 3.9, Protein 24.8
CRAB AND RICOTTA MANICOTTI
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
- Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
- Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.
SEAFOOD STUFFED MANICOTTI
This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. Very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. Great for a private romantic dinner or if you're having dinner guests who like seafood. Using a food processor makes the fine chopping easy. Recipe originally came from Sunset's Casserole cookbook.
Provided by Koriander
Categories Crab
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
- Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
- Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
- In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
- Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
- Rinse cooked manicotti with cold water and drain well. Set aside.
- Now prepare the FONTINA WHITE SAUCE recipe as follows:.
- In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
- Blend in flour and cook, stirring until bubbly.
- Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
- Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
- CASSEROLE ASSEMBLY:.
- Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
- Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
- Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
- Pour the Fontina White Sauce down the center of the casserole (lengthwise).
- Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
- At this point you may cool, cover, and refrigerate until next day.
- Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
- Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.
SPINACH MANICOTTI IN CREAMY TOMATO SAUCE
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
- Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
- In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 439 g, Fat 20 g, Fiber 5 g, Protein 26 g
SEAFOOD MANICOTTI
Make and share this Seafood Manicotti recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
- Cook manicotti according to package directions; drain and set aside.
- Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
- Cook, stirring constantly, 5 minutes or until tender.
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
- Cool 10 minutes, and drain well.
- Combine seafood mixture and whipping cream mixture.
- Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
- Sprinkle with cheeses, and cover with foil.
- Bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes.
- Serve immediately.
Nutrition Facts : Calories 987.8, Fat 79.8, SaturatedFat 48.4, Cholesterol 543.8, Sodium 964.8, Carbohydrate 11, Fiber 0.9, Sugar 2.2, Protein 57
TOMATO CRABMEAT SAUCE FOR PASTA
This from a "The Legal Sea Foods Cookbook" (1988) and I am using their own variation from Lobster Sauce for Pasta (if you want lobster, just substitute 1-1 1/2 cups lobster meat for the crab).
Provided by Oolala
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned.
- Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes.
- Stir the sauce occasionally.
- Add the crab meat and cook for only a moment to heat through.
- Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.
- Drain thoroughly, toss with the butter, then top with the sauce.
- Serve immediately.
Nutrition Facts : Calories 644.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 31.4, Sodium 511, Carbohydrate 98.5, Fiber 6.7, Sugar 9.3, Protein 27.4
CHILLI CRAB & CHERRY TOMATO LINGUINE
Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
- Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
- Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.
Nutrition Facts : Calories 620 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium
CRAB MANICOTTI IN A TOMATO CREAM SAUCE
Steps:
- Boil manicotti shells as per package instructions. Mix 1/2 cup of whipping cream to tomato sauce. Mix the riccotta,4oz. parm., egg parsley and basil in a large bowl. Place a layer of tomato,/ speg sauce in bottom of a 8 x 8 baking dish. Gently spoon/stuff the cheese mixture into the manicotti and place each stuffed shell in the layer of tomato sauce. Top with another layer of tomato sauce. Generously sprinkle with 1 Oz parm.cheese& ground black pepper on top. Cover with foil and bake at 350 for 35-40 min.(Untill bubbly.) Uncover add 1 Oz. more grated parm.cheese and broil for 3 min. Untill bubbly and slightly browned on top.
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