Blend sweet and delicate shrimp and easy canned crab meat with ricotta and cream cheese in this spectacular but simple pasta dish.
cup whole-milk ricotta cheese
(3-oz.) pkg. cream cheese, softened
cup chopped green onions
oz. (about 25) frozen cooked small shrimp, thawed, tails removed and shrimp cut in half crosswise
(6-oz.) can crabmeat, drained, flaked
cups meatless tomato pasta sauce
oz. (1/2 cup) shredded mozzarella cheese
Cook manicotti as directed on package. Drain; rinse with cold water to cool.
Meanwhile, heat oven to 375°F. In medium bowl, combine ricotta cheese and cream cheese; mix well. Gently stir in onions, shrimp and crabmeat.
Spread 1/2 cup of the pasta sauce in ungreased 11x7-inch (2-quart) glass baking dish. Fill each cooked manicotti with seafood mixture; place over sauce. Spoon remaining pasta sauce over manicotti. Cover tightly with foil.
Bake at 375°F. for 25 to 30 minutes or until bubbly. Uncover baking dish; sprinkle with mozzarella cheese. Bake uncovered an additional 5 to 8 minutes or until cheese is melted. Let stand 5 minutes before serving.
Shrimp count is the number of shrimp in 1 pound. The larger and heavier the shrimp, the fewer it takes to weigh 1 pound, and therefore, the lower the count. If you try to substitute one count for another, your recipe, which was developed by weight and volume, may not be successful.
For the creamiest texture, use whole-milk ricotta.
Garnish the casserole with chopped parsley.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.