Tuesday, March 19, 2013

Shrimp & Crab Manicotti

Manicotti is a versatile dish to make and it works with a great many meats and many types of fish. I had posted a recipe before for Sausage and Cheese Manicotti and I wanted to make on with just shrimp and crab. Of course I had to use my two manicotti staples; garlic and spinach. 

Shrimp & Crab Manicotti 

1/2 pound shrimp, peeled, deveined and cut in half
1-6 oz can of pink crab meat
1 cup frozen spinach, thawed
2 large cloves garlic, chopped
1 teaspoon parsley
1 cup part skim ricotta cheese
1/4 cup cheddar cheese, shredded
2 Tablespoons parmesan cheese
1/2 jar of spaghetti sauce of choice
6 Manicotti Tubes

Pre-heat oven to 350 degrees

Bring a large pot of water to a boil. Add the manicotti and boil on a medium boil until almost cooked. Rinse and set aside.

In a saucepan, add the shrimp, crab, spinach, garlic and parsley. Cook on medium heat until shrimp is pink. 
In a separate bowl, mix the ricotta, cheddar and parmesan. Blend until cream cheese is smooth. Add in the cooked shrimp mix and blend. 

Pour a small amount of the pasta sauce in a baking dish, evenly covering the bottom. Spoon the shrimp mix into the tubes and lay them side by side in the dish. 
Pour some additional sauce on top and bake for 30 minutes. You can also add some mozzarella cheese to the top if you like, but I chose to make mine "naked." 
Garlicky goodness in a tube!!! The crab was a welcome addition to this staple in my house and with a side salad, this became a perfect weeknight meal. 

For complete nutrition information, please click the Magic button 
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