Crab Manicotti In A Tomato Cream Sauce Recipes

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BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE



Beef Stuffed Manicotti with Basil Tomato Sauce image

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

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, lightly beaten
8 large manicotti shells, cooked and drained

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



Crab-Stuffed Manicotti image

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

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

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



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

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



Crab-Stuffed Manicotti image

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

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

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 Alfredo Sauce image

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

7 manicotti shells
2 tbsp olive oil (divided)
1 cup lump crab meat
1/2 cup ricotta cheese
1/4 cup mozarella cheese
1/4 cup parmesan cheese
2 tbsp fresh basil (finely chopped)
2 tbsp fresh parsley (finely chopped)
1 roma tomato (deseeded, chopped)
1/2 cup salted butter
2 cloves of garlic (finely chopped)
1 cup heavy cream
2 cups parmesan cheese

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



Manicotti With Vodka Sauce image

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

8 ounces manicotti
30 ounces ricotta cheese
1 1/3 cups parmesan cheese
1 cup mozzarella cheese
3/4 cup chopped onion
1 1/3 tablespoons minced fresh garlic cloves
1 egg
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon crushed red pepper flakes
1 1/3 tablespoons basil
1 1/2 tablespoons sugar
1 teaspoon parsley
1/2 cup vodka
1/4 cup heavy cream

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



Seafood Manicotti Alfredo image

Flavorful crabmeat and shrimp nestled in pasta with a light Alfredo sauce

Provided by Anecia Hero

Categories     Entree

Time 40m

Number Of Ingredients 16

8 manicotti noodles
½ lb shrimp, drained and chopped
4 ounces crabmeat, drained and chopped
1 whole egg, lightly beaten
1 cup ricotta cheese (, 2% or whole fat)
¼ cup Parmesan cheese (, shredded)
¼ cup Mozzarella cheese (, shredded)
1 tablespoon fresh lemon juice
1 teaspoon Creole seasoning
¼ teaspoon garlic powder ((optional))
½ stick butter
1 cup heavy whipping cream
1¼ cups Parmesan cheese (, shredded)
¼ teaspoon garlic powder
¼ teaspoon ground nutmeg
salt and pepper to taste

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



Spinach Manicotti in Creamy Tomato Sauce image

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

8 manicotti shells (from an 8-ounce package)
1 teaspoon extra-virgin olive oil
1 container (15 ounces) part-skim ricotta cheese
1 cup finely grated Parmesan (2 ounces)
1 teaspoon finely grated lemon zest
1 package (10 ounces) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 teaspoon dried oregano
2 tablespoons heavy cream
Coarse salt and ground pepper

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



Stuffed Manicotti with Fresh Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield about 6 servings

Number Of Ingredients 22

3 large eggs
1 1/2 cups milk
3 tablespoons melted butter
1 cup all-purpose flour
Pinch salt
Vegetable cooking spray
1 pound ricotta cheese
1/2 pound shredded mozzarella cheese (in a 8-ounce bag)
1 large egg
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1 small onion, chopped fine
8 cloves garlic, peeled and crushed
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
1/4 cup Italian parsley, fresh, finely chopped
1/2 cup fresh basil leaves, torn
Salt and pepper
1/2 cup grated Parmesan

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



Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce image

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

1/4 cup butter (no substitutes)
1/4 cup flour
1 cup full-fat milk
1 1/2 cups half-and-half cream
1 cup grated parmesan cheese
salt and pepper
Tabasco sauce
1 lb crabmeat, flaked (fresh or frozen)
1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
1 1/2 cups ricotta cheese
1 1/2 cups parmesan cheese (can use more to taste)
2 large green onions, chopped
1 large egg, beaten
salt and pepper
shredded mozzarella cheese, for topping
15 manicotti, cooked to only firm-tender

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



Crab Stuffed Shells With Creamy Tomato Sauce image

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

2 Tablespoons Olive Oil
2 Garlic Cloves, Minced
1/2 Cup Finely Chopped Onion
2 (14 Ounce) Cans Finely Chopped Tomatoes
Salt & Pepper To Taste
3 Tablespoons Chopped Fresh Basil
1 Teaspoon Dried Oregano
1/3 - 1/2 Cup Heavy Cream
1/2 Cup Grated Pecorino or Parmesn Cheese
1 Box Stuffed Shells
1 Cup Whole Milk Ricotta Cheese
1 Pound Lump Crabmeat
1/2 Cup Grated Pecorino or Parmesan Cheese
1 Egg
3 Green Onions, Finely Chopped
3 Tablespoons Chopped Fresh Parsley
Salt & Pepper To Taste

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



CRAB MANICOTTI IN A TOMATO CREAM SAUCE image

Categories     Shellfish     Bake

Yield One shell per person -very rich and delicious.

Number Of Ingredients 9

6-8 manicotti shells (depends on size.)
Tomato/speg.sauce- 16 Oz.
1/2 cup whipping cream
crab meat- 6 Oz. tin or fresh from your local sea food store
ricotta cheese 8 Oz.
Parm. Cheese 4+2 Oz. grated
egg-one
Chopped Parsley 1/4 cup
Chopped basil- 4 large leaves

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



Crab Cakes with Tomato Cream Sauce image

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

2 8-ounce bottles clam juice
2 cups whipping cream
1 1/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeño chili
3/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
Lemon wedges

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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Total Time 55 mins


MANICOTTI WITH TOMATO-CREAM SAUCE | HY-VEE
Step 4. In a separate large skillet, heat olive oil over medium-high heat. Add garlic and sauté until fragrant. Stir in basil, oregano and chopped whole tomatoes and cook for 5 minutes. Add whipping cream, salt and pepper. Bring to a boil, reduce heat and simmer for 15 minutes, stirring often, or until sauce has thickened. Step 5.
From hy-vee.com
Servings 6
Calories 640 per serving


PARMESAN STUFFED MANICOTTI WITH TOMATO CREAM SAUCE RECIPE ...
2017-08-29 Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines. Parmesan Stuffed Manicotti with Tomato Cream Sauce. Prep Time. 30 minutes. Cook Time. 30 minutes. Total Time. 1 hour. Serves. 6 People Ingredients. Recipe makes 6 Servings 32 Oz H-E-B Ricotta . 8 Tbsp Adams …
From heb.com
Servings 6
Total Time 1 hr
Category Main Dish
Calories 700 per serving


ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE ...
Apr 7, 2017 - 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 …
From pinterest.ca


ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE ...
Dec 29, 2015 - 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 …
From pinterest.ca


BRAD'S CRAB FLORENTINE MANICOTTI W/ PARMESAN, BASIL, CAPER ...
Grease a 9x13 baking dish. Arrange stuffed noodles in it. When sauce starts to simmer, slowly add mozzarella until sauce thickens a bit. Pour sauce over noodles and top with remaining cheeses. Bake in a 375 degree oven for 10 minutes on …
From cookpad.com


IMITATION CRAB TOMATO SAUCE - RECIPES | COOKS.COM
Home > Recipes > imitation crab tomato sauce. Tip: Try crab tomato sauce for more results. Results 1 - 10 of 15 for imitation crab tomato sauce. 1 2 Next. 1. CRAB BISQUE. In large heavy skillet, heat ... leaves and Worcestershire sauce; stir to blend well. ... Stir in cream, tomato paste, crabmeat and green onion ... bay leaves before serving. Reviews: 1 · Ingredients: 14 (broth .. …
From cooks.com


SHRIMP AND CRAB-STUFFED MANICOTTI WITH GARLIC CREAM SAUCE
Recipe of Shrimp and Crab-Stuffed Manicotti with Garlic Cream Sauce food with ingredients, steps to cook and reviews and rating. Tweet. New recipes ; Best recipes; My recipes; Find recipes: Shrimp and Crab-Stuffed Manicotti with Garlic Cream Sauce . Greap recipe published by cool food website Bhg.com. Visit original page with recipe. Bookmark this recipe to cookbook online. Cook manicotti ...
From crecipe.com


SHRIMP AND CRAB STUFFED MANICOTTI RECIPE
Get one of our Shrimp and crab stuffed manicotti recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Shrimp and Crab-Stuffed Manicotti with Garlic Cream Sauce Bhg.com. 30 Min ; 6 servings; Bookmark. 80% Seafood Manicotti Pillsbury.com Blend sweet and delicate shrimp and easy canned crab meat with ricotta and cream cheese …
From crecipe.com


ULTIMATE CRAB MANICOTTI RECIPE - COOKEATSHARE
Beef and Cheese Manicotti Recipe: Review : Giada De ... recipe Beef and Cheese Manicotti. Sherri Webster City, IA 04-04-2009 ... really good but the one Giada makes with the crab meat is even better! ... chicken manicotti Recipes at Epicurious.com. crab and shrimp manicotti Submitted by 1110945167 on Apr 07, 2005 ... crab manicotti in a tomato ...
From cookeatshare.com


TOMATO CREAM PASTA WITH CRABMEAT RECIPE BY COOKPAD.JAPAN
Steps. Separate the crabmeat into small pieces. Chop the basil leaves into 5 mm dices. Crush 1/2 the garlic with the back of your knife. Boil the water to cook the pasta. Remove any tough part and skin from the tomatoes and squash roughly. Pour in the olive oil and garlic into a cold frying pan and place the pan on a low heat.
From cookpad.com


MANICOTTI WITH WHITE CREAM SAUCE- TFRECIPES
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 …
From tfrecipes.com


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