Seafood Manicotti

CRAB AND RICOTTA CANNELLONI

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

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 ALFREDO

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

CRAB-STUFFED MANICOTTI

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.

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

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.

CRAB STUFFED MANICOTTI WITH ALFREDO SAUCE

Steps:

• Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the manicotti to al dente according to package instructions. Drain the manicotti, then toss lightly in a tablespoon of olive oil.
• Make the crab stuffing. While the pasta is boiling, combine the lump crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, roma tomato, basil, and parsley in a mixing bowl. Stir to combine.
• Make the sauce. Melt the butter in a medium size pot over medium heat. Sautè the garlic for 2 minutes, then add the heavy cream and bring to a light boil. Reduce the heat to a simmer, then add the parmesan cheese. Stir the pot for 1 minute until the cheese is melted. Remove the sauce from the stove.
• Stuff the manicotti. Use a small spoon to stuff the manicotti shells. Work from both ends to make sure it is stuffed completely. Grease the bottom of a baking dish with 1 tbsp of olive oil. Place the stuffed manicotti in the baking dish, then pour the alfredo sauce over the pasta.
• Bake the manicotti. Preheat the oven to 350 degrees, then cover the baking dish with aluminum foil. Bake the manicotti for 25 minutes. Remove the dish from the oven and serve immediatley. Mangia!

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 AND SPINACH STUFFED MANICOTTI

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
• Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
• Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
• Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
• Bake 30 to 35 min. or until heated through.

SEAFOOD MANICOTTI WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
• Preheat the oven to 350 degrees F.
• Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
• Prepare the broccolini by cleaning and stripping the leaves from stalks.
• Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
• Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
• In a large bowl, gently mix together the ricotta, ½ of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
• Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
• Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds
• Bake until bubbly and the top is golden brown, about 20 minutes.
• Garnish with fresh parsley and serve immediately.

CHEESY SEAFOOD MANICOTTI

Steps:

• Heat oven to 350°F
• Combine undiluted soup, half-and-half, sour cream, water or broth, and Parmesan cheese in a bowl. Spread about 1 cup into a greased 11" x 7" x 2" baking dish.
• In another bowl, combine egg, 1 cup mozzarella, seafood, cottage cheese, Parmesan cheese, pepper and garlic salt.
• Spread enough sauce in greased (cooking sprayed) baking dish to cover bottom.
• Stuff uncooked manicotti shells with about 1/3 cup of seafood mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella cheese. Sprinkle with chives, if desired.
• Bake, uncovered for 40-45 minutes or until heated through and bubbly.