Seafood Manicotti

Blend sweet and delicate shrimp and easy canned crab meat with ricotta and cream cheese in this spectacular but simple pasta dish.

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Servings 4

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( 2 ) Ratings

2 Ratings

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Member Reviews ( 3 )

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ingredients 8
Prep Time 50 min
Total Time 1 hr 20 min

Ingredients

8: uncooked manicotti

1: cup whole-milk ricotta cheese

1: (3-oz.) pkg. cream cheese, softened

1/4: cup chopped green onions

6: oz. (about 25) frozen cooked small shrimp, thawed, tails removed and shrimp cut in half crosswise

1: (6-oz.) can crabmeat, drained, flaked

1 1/2: cups meatless tomato pasta sauce

2: oz. (1/2 cup) shredded mozzarella cheese

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Directions

1 Cook manicotti as directed on package. Drain; rinse with cold water to cool.
2 Meanwhile, heat oven to 375°F. In medium bowl, combine ricotta cheese and cream cheese; mix well. Gently stir in onions, shrimp and crabmeat.
3 Spread 1/2 cup of the pasta sauce in ungreased 11x7-inch (2-quart) glass baking dish. Fill each cooked manicotti with seafood mixture; place over sauce. Spoon remaining pasta sauce over manicotti. Cover tightly with foil.
4 Bake at 375°F. for 25 to 30 minutes or until bubbly. Uncover baking dish; sprinkle with mozzarella cheese. Bake uncovered an additional 5 to 8 minutes or until cheese is melted. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Shrimp count is the number of shrimp in 1 pound. The larger and heavier the shrimp, the fewer it takes to weigh 1 pound, and therefore, the lower the count. If you try to substitute one count for another, your recipe, which was developed by weight and volume, may not be successful.

For the creamiest texture, use whole-milk ricotta.

Garnish the casserole with chopped parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 535
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 12g, 12% ),
Cholesterol: 185mg; 185%;
Sodium: 1020mg; 1020%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 14%;
Calcium: 34%;
Iron: 22%;

Exchanges:

3 Starch; 4 Lean Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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NASCARGirl24

report Posted Aug. 20, 2012 11:54 AM

These were good, but... I stuffed the shells while they were still uncooked, then added 1 Cup boiling water to dish before I put it in the oven. Cooked it for about 50 minutes, then took off the foil and put the 1/2 Cup Mozzarella on top and cooked it the other 15 minutes. I learned this from a plain manicotti recipe and use it every time. Stuffing is sooooo easy. I do wish it had a bit more flavor tho. I should have read the reviews...adding the 'old bay' would have been the ticket.

alex0918

report Posted Mar. 3, 2012 6:02 PM

I made these using the advice from the review above. I used jumbo shells and stuffed them, mainly because I have never cooked manicotti before. I doubled the recipe and it filled one box of shells. I added garlic powder and old bay seasoning. It was delicious! I would definitely make this again.

amandachek

report Posted Jan. 25, 2011 12:27 PM

Really good and really easy! The fiance' and 9 year old son cleaned their plates! I filled large shells instead of manicotti because they are easier to fill with out breaking. Before I filled the shells I also mixed in some tony chachere's and garlic powder.