Olivegardenmanicottiformaggiowithshrimp Recipes

OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP

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.

MANICOTTI FORMAGGIO (STUFFED PASTA)

Steps:

• Preheat oven to 350 degrees.
• Bring a medium pot of water to a boil.
• Add large shells and 1 tbsp of oil to the pot so the shells do not stick.
• Mix ricotta choice of stuffing (prosciutto or hamburg) spinach, and egg in a large bowl. set aside for about 4 minutes.
• Strain pasta, let cool for approximately 4 minutes so you don't burn yourself while stuffing.
• Line a cooking sheet with alluminum foil.
• Fill shells or manicotti with your cheese meat and spinach stuffing mix, about 2 tbsp per shell
• Place stuffed shells on the cooking sheet, cover with alluminum foil, bake for 10 minutes.
• Bring shells out of oven, cover each shell with warmed sauce, sprinkle mozzarella over the sauce.
• Place shells back in the oven for the remaining time.
• Enjoy with friends and/or family.

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.

GARLICKY SHRIMP MANICOTTI

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.

OLIVE GARDEN MOSTACCIOLI QUATTRO FORMAGGIO

Steps:

• For Quatro Formaggio Mix;.
• blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use.
• Preheat a non-stick or heavy pan on medium heat.
• Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot.
• Add the pasta, turn off the heat and blend the pasta into the sauce.
• Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet.
• Pass the Parmesan.

OLIVE GARDEN MEDITERRANEAN GARLIC SHRIMP (OFFICIAL RECIPE)

Steps:

• Cook the fettuccine in salted water with the butter until not quite al dente.
• Drain and set aside.
• Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
• Serve at once.