BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE
This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.
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 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
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
CRAB STUFFED MANICOTTI WITH ALFREDO SAUCE
Crab stuffed manicotti with homemade alfredo sauce is an easy Italian- American dinner that is hearty, creamy, and packed with cheesy deliciousness!
Provided by sherry brubaker
Categories Main Course
Number Of Ingredients 13
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!
Nutrition Facts : Calories 727 kcal, Carbohydrate 21 g, Protein 31 g, Fat 58 g, SaturatedFat 34 g, Cholesterol 176 mg, Sodium 1240 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MANICOTTI WITH VODKA SAUCE
This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
Provided by Maris77
Categories Manicotti
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- VODKA SAUCE.
- Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
- Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
- Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
- RICOTTA MIXTURE.
- In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
- MANICOTTI TIME.
- Boil Manicotti for 9 mins, and rinse with cool-ish water.
- Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
- *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
- **Plate the Manicotti and spoon on the Vodka sauce!**.
Nutrition Facts : Calories 1238.1, Fat 71.9, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1614.7, Carbohydrate 77.9, Fiber 6.4, Sugar 19.2, Protein 57.1
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
SPINACH MANICOTTI IN CREAMY TOMATO SAUCE
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
- Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
- In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 439 g, Fat 20 g, Fiber 5 g, Protein 26 g
STUFFED MANICOTTI WITH FRESH MARINARA SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield about 6 servings
Number Of Ingredients 22
Steps:
- Make the crepes (crespelle):
- In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
- Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
- Make the ricotta filling:
- In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
- Make the marinara sauce:
- In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
- Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
- Put it all together:
- Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
- Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
- Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
- Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.
ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE
You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)
Provided by Kittencalrecipezazz
Categories Crab
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 16
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!).
Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3
CRAB STUFFED SHELLS WITH CREAMY TOMATO SAUCE
Creamy ricotta cheese pairs with crab meat to fill these tender stuffed shells.
Provided by Deborah Mele
Categories Dried Pasta
Time 1h5m
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- While waiting for the water to boil, heat a saucepan with the olive oil over medium heat.
- Cook the onion and garlic until fragrant, about 4 minutes.
- Add the tomatoes, salt, pepper, basil, and oregano, and bring to a boil.
- Reduce the heat and simmer 15 minutes.
- Stir in 1/3 to 1/2 of the heavy cream depending on your preference, then keep warm over low heat.
- Cook the pasta three minutes less than recommended cooking time.
- Drain pasta.
- In a bowl, mix together the ricotta and crabmeat filling ingredients until well mixed.
- Preheat oven to 375 degrees F.
- Pour in some of the sauce to cover the bottom of a 13 x 9 inch oven-proof baking dish.
- Fill the stuffed shells with the crabmeat and ricotta filling, then arrange on top of the sauce in the casserole dish.
- Spoon the remaining sauce to cover, then sprinkle the top with the grated Pecorino or Romano cheese.
- Bake about 20 minutes until bubbly and lightly browned.
- Serve and enjoy!
CRAB MANICOTTI IN A TOMATO CREAM SAUCE
Steps:
- Boil manicotti shells as per package instructions. Mix 1/2 cup of whipping cream to tomato sauce. Mix the riccotta,4oz. parm., egg parsley and basil in a large bowl. Place a layer of tomato,/ speg sauce in bottom of a 8 x 8 baking dish. Gently spoon/stuff the cheese mixture into the manicotti and place each stuffed shell in the layer of tomato sauce. Top with another layer of tomato sauce. Generously sprinkle with 1 Oz parm.cheese& ground black pepper on top. Cover with foil and bake at 350 for 35-40 min.(Untill bubbly.) Uncover add 1 Oz. more grated parm.cheese and broil for 3 min. Untill bubbly and slightly browned on top.
CRAB CAKES WITH TOMATO CREAM SAUCE
Categories Milk/Cream Blender Shellfish Tomato Appetizer Fry Dinner Lunch Seafood Crab Pan-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 appetizer or 2 main-course servings
Number Of Ingredients 14
Steps:
- Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
- Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
- Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.
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- Cook manicotti according to package directions; drain. Place manicotti in a single layer on a sheet of greased foil.
- Meanwhile, preheat oven to 350°F. In a medium bowl combine shrimp, crabmeat, 1 cup of the Italian cheese, the ricotta cheese, parsley, egg, garlic, and lemon peel. Using a small spoon, fill manicotti with shrimp mixture; arrange filled manicotti in an ungreased 13x9x2-inch baking dish. Pour Garlic Cream Sauce over filled manicotti. Sprinkle with the remaining 1/2 cup Italian cheese.
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