Seafood Manicotti Recipes

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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

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-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

SEAFOOD MANICOTTI WITH SHRIMP



Seafood Manicotti with Shrimp image

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

1 bunch Broccolini (cleaned and stripped of leaves)
4-5 cloves Garlic (thinly sliced)
2 tablespoons Extra-virgin olive oil ( to drizzle)
1-8- ounce Manicotti Pasta Shells (about 12)
2 cups Ricotta Cheese (Organic whole milk )
1 ½ cups Parmesan shreds (Organic)
1-8 ounce package Frozen spinach (thawed and drained)
½ cup parsley leaves (Chopped)
1 pound Raw shrimp (shells removed, cleaned)
8- ounces Lump crab meat (chopped)
¼ teaspoon Kosher salt (+more to season)
¼ teaspoon ground white pepper
1 pinch Red pepper flakes (or to own taste)
1 Egg white
4 cups red pasta sauce
parsley ( for garnish)

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

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

SEAFOOD STUFFED MANICOTTI



Seafood Stuffed Manicotti image

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

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
1 carrot, finely shredded
1 (1 lb) can diced tomato
1 cup chicken broth
1 teaspoon dry basil
3/4 lb crab, cooked (or canned)
1 lb small cooked shrimp
4 green onions, thinly sliced, include tops
1 cup Fontina cheese, shredded
10 large manicotti or 10 large other tube-shaped pasta
1/2 cup parmesan cheese, finely grated
1/4 cup butter or 1/4 cup margarine
1 onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 cup Fontina cheese, shredded
2 tablespoons dry vermouth
1/8 teaspoon nutmeg
1/8 teaspoon white pepper

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.

SEAFOOD MANICOTTI



Seafood Manicotti image

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

1 quart whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
20 -28 manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter or 3 tablespoons margarine
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
salt
pepper
1 lb fresh crabmeat, drained and flaked
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese

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

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