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 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-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
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
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
STUFFED MANICOTTI ALFREDO
I have only had this at a restaurant once at a place in Louisville called The Old Spaghetti Factory. It was so good, I stuffed myself bigger than the Manicotti! So, I came home and started playing around with a couple of recipes and this resulted. I think it's a delicious alternative to the heavy tomato sauce that's usually on Manicotti for the veggie-worshipers, there's no meat. Serve with a green salad and some garlic bread for a delicious meal. Looks like a lot of work, but it's really not and goes fairly quick. WELL WORTH IT!
Provided by Redneck Epicurean
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
- Preheat the oven to 375 degrees.
- Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
- Make sure shells are drained well.
- Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.
CHICKEN MANICOTTI ALFREDO
A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.
Provided by Jeff Ellison
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g
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Ratings 18Calories 651 per servingCategory Main Course
- In a large casserole pan (a 9 by 13 will make all but 2 of your manicotti noodles), lay out your manicotti noodles. Pour boiling water over them until they are covered. Let soak 30 minutes. Drain off and let the noodles cool.
- Mix the seafood, egg, onion, mozzarella cheese, Old Bay seasoning, mayo, and the 2 tablespoons of milk together.
- Stuff the seafood filling into the cooled manicotti. To make this easier, use a Ziplock bag with a corner cut off.
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