SEAFOOD MANICOTTI WITH SHRIMP
Seafood Manicotti with Shrimp that's decadently filled to the brim with succulent shrimp, crab, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce.
Provided by hmccallum
Categories Main Course
Time 55m
Number Of Ingredients 16
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.
Nutrition Facts : Carbohydrate 22 g, Protein 47 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 265 mg, Sodium 2374 mg, Fiber 6 g, Sugar 9 g, Calories 479 kcal, ServingSize 1 serving
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
GARLICKY SHRIMP MANICOTTI
We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.
Provided by FlemishMinx
Categories Manicotti
Time 55m
Yield 9 manicotti
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400°F.
- Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
- Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
- Stir in the parsley and season to taste with pepper; set aside.
- Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
- Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
- Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
- Lay one strip of mozzarella on each over the shrimp mixture.
- With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
- Place seam-side down in your baking dish and repeat with remaining.
- Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
- Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
- Allow to rest 5 minutes before serving.
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
MAKE-AHEAD MANICOTTI
I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Provided by Sandir
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 55.8 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 28.8 g, SaturatedFat 9.5 g, Sodium 1057.8 mg, Sugar 18.4 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.
SEAFOOD AND ASPARAGUS MANICOTTI
This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
- In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
- Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 16 g, TransFat 0 g
OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP
I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.
Provided by Sierra
Categories Manicotti
Time 40m
Yield 12 stuffed manicotti shells, 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
- For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
- Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
- Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
- For the Carbonara:.
- Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
- Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
- Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
- Serve with shrimp and scallions.
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.
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