Seafood Manicotti

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE

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!).

SEAFOOD STUFFED MANICOTTI

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.

CRAB-STUFFED MANICOTTI

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.

SEAFOOD MANICOTTI

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.