Ultimate Crab And Spinach Manicotti With Parmesan Cheese Sauce Recipe Foodcom

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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

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

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Provided by Ernie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  • Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

SPINACH & GROUND MEAT MANICOTTI



Spinach & Ground Meat Manicotti image

Make and share this Spinach & Ground Meat Manicotti recipe from Food.com.

Provided by Sunshine Forever

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese
1 lb ground meat
1 egg
1/2 cup parmesan cheese, grated
1 teaspoon garlic powder
10 manicotti, cooked and drained
1 (25 ounce) jar emeril's kicked up pasta sauce (you can use any brand of sauce)
1 -1 1/2 cup mozzarella cheese, shredded

Steps:

  • Brown ground meat in skillet and drain.
  • Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
  • Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
  • Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
  • Bake uncovered in preheated 350 oven for 30 minute or until heated through.

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

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