This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.
uncooked manicotti pasta shells (from 8-oz package)
jar (26 oz) tomato pasta sauce
cup dry white wine or nonalcoholic white wine
package (6 oz) frozen cooked salad shrimp, thawed
oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch pieces
box (9 oz) Green Giant™ frozen asparagus cuts, thawed, coarsely chopped
cup chopped sun-dried tomatoes in oil, drained
cup cream cheese, softened
cups shredded mozzarella cheese (8 oz)
cup lightly packed cut-up strips fresh basil leaves
Heat oven to 350°F. Cook and drain pasta as directed on package.
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.