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Seafood and Asparagus Manicotti

This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.

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( 5 Ratings)

5 Ratings

5 Stars 60%

4 Stars 40%

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Member Reviews ( 3 )

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Prep Time 30 min
Total Time 1 hr 10 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

This recipe can be assembled the night before and refrigerated. Increase first bake time to 35 minutes.

To cut basil into strips, stack several basil leaves, roll them up tight, and slice across the vein with a sharp knife. Fluff with fingertips to separate.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 1290mg; 1290%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 4g 4% Sugars 16g 16% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 25%;
Calcium: 40%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 1/14/2011 2:53:08 PM REPORT ABUSE we2597 said:

Rating:

This dish sounds delicious. A tip to save time when filling the shells: Put filling into a plastic freezer bag towards a corner of the bag, zip bag and twist like a pastry bag, cut off point an inch or so from end and fill pasta by pushing thru hole. When finished you have no mess and you just throw out the bag. I do this to fill deviled eggs using a sandwich bag. Hope this helps.

This reply was: Helpful Inspiring

Posted 12/29/2010 7:07:33 AM REPORT ABUSE memascookin said:

Rating:

Yummy! It does take some prep time but its well worth it! I thought about stuffing shells instead or doing it like lasagna to cut the prep time and mess down. maybe stuffing manicotti with the help of a cake decorator would be easier as well. Either way, it taste delicious!

This reply was: Helpful Inspiring

Posted 5/17/2010 9:57:05 PM REPORT ABUSE sprincessjedi said:

Rating:

This was VERY yummy! I wouldn't change or substitute anything in the recipe itself. I especially loved the red sauce topping. The only reason I gave it a four star rating was due to the prep it took. It wasn't terribly hard, but a little messy and time consuming for a single Mom like me. I also had a hard time stuffing the manicotti (but then again this was my first time doing manicotti). I loved the finished product just not 100% sure it was worth the time for a regular weekday dinner at home.

This reply was: Helpful Inspiring