Seafood Manicotti

Manicotti stuffed with Seafood, Spinach and Ricotta.

There are so many different Recipes for Manicotti. Some stuffed with Chicken, Ricotta, Italian Sausage and more. My recipe is made with Seafood, Spinach and Ricotta.

This is really quite easy to put together and there is no need to precook the pasta prior to filling them, it isn’t necessary, the shells cook right in the Sauce in the dish. You can also get ready made fresh Vodka Sauce at the market to cut a few corners.

SEAFOOD MANICOTTI 

Ingredients:

• 1 (8 oz.) Package Manicotti Shells
• 24 Ounces Vodka Sauce
• 11 Ounces Fresh Lump Crab Meat, cooked and flaked
• 24 Ounces Large Size (41-50) Raw Shrimp, peeled, cleaned, deveined and cut into bite size pieces
• 1 (14.5 oz.) Can Diced Tomatoes w/ basil, garlic and oregano, drained
• 4 Cups Fresh Baby Spinach, loosely packed
• 2 Cups Italian Cheese Blend
• 1 Tablespoon Olive Oil
• 4 Tablespoons Butter
• 2-3 Large Cloves Garlic, minced
• 1/4 Cup Ricotta Cheese
• 1/4 Cup Basil Leaves, chiffonade

Directions:

1. Preheat your oven to 350 degrees.

2. In a large sauté pan over medium heat, add the Olive oil, Garlic and then the Spinach. Cook quickly just until the Spinach has wilted. Transfer the Spinach and Garlic into a medium size glass bowl and allow to cool.

3. In the same pan over medium heat, melt the Butter, then add the Shrimp. Cook quickly just until slightly pink. The Shrimp will continue to cook in the oven so a little under cooked is best here. Remove the pan from the heat and allow the Shrimp to cool slightly.

4. Evenly spread about 1 cup of the Vodka Sauce in the bottom of a 9 x 13 pan. Then sprinkle about 1/2 Cup of the Diced Tomatoes over the Sauce. Then set aside.

4. Add the Ricotta, Shrimp and Crab into the bowl with the Garlic and Spinach. Fold everything together until well combined. This will be the filling.

5.  Stuff the Filling mixture into the uncooked Manicotti shells, about 1/4 cup in each Shell, then place the Manicotti in the baking dish on top of the Vodka Sauce.

6. Now pour the remaining Vodka Sauce over all the Manicotti shells and top with the remaining Tomatoes.

7. Now sprinkle 1 Cup of the Italian Cheese Blend over all.

8. Cover the pan with foil and place it in the preheated oven and bake for 30-40 minutes. All ovens cook differently so check for the Pasta to be done and tender. The Sauce should be bubbly and the Cheese melted. For the last 10 minutes of baking time, remove the foil and add the remaining Cheese and the Fresh Basil.

9. Allow the Manicotti to rest for about 3 minutes before serving. It will be very hot!

Serve with Freshly Grated Parmesan Cheese and perhaps a nice rustic bread and a glass of vino.

Recipe by: Hot Dish Homemaker