Seafood and Asparagus Manicotti

 

12

uncooked manicotti pasta shells (from 8-oz package)

1

jar (26 oz) tomato pasta sauce

1/4

cup dry white wine or nonalcoholic white wine

3/4

cup half-and-half

1

package (6 oz) frozen cooked salad shrimp, thawed

6

oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch pieces

1

box (9 oz) Green Giant® frozen asparagus cuts, thawed, coarsely chopped

1/2

cup chopped sun-dried tomatoes in oil, drained

1/3

cup cream cheese, softened

2

cups shredded mozzarella cheese (8 oz)

1/4

cup lightly packed cut-up strips fresh basil leaves

• 1 Heat oven to 350°F. Cook and drain pasta as directed on package.
• 2 Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
• 3 In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
• 4 Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.