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Seafood Manicotti

Blend sweet and delicate shrimp and easy canned crab meat with ricotta and cream cheese in this spectacular but simple pasta dish.

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( 3 Ratings)

3 Ratings

5 Stars

4 Stars 33%

3 Stars

2 Stars 33%

1 Stars 33%

Member Reviews ( 3 )

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Prep Time 50 min
Total Time 1 hr 20 min
Servings 4

Ingredients

8: uncooked manicotti

1: cup whole-milk ricotta cheese

1: (3-oz.) pkg. cream cheese, softened

1/4: cup chopped green onions

6: oz. (about 25) frozen cooked small shrimp, thawed, tails removed and shrimp cut in half crosswise

1: (6-oz.) can crabmeat, drained, flaked

1 1/2: cups meatless tomato pasta sauce

2: oz. (1/2 cup) shredded mozzarella cheese

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Directions

1 Cook manicotti as directed on package. Drain; rinse with cold water to cool.
2 Meanwhile, heat oven to 375°F. In medium bowl, combine ricotta cheese and cream cheese; mix well. Gently stir in onions, shrimp and crabmeat.
3 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.
4 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.

EXPERT TIPS

Expert Tips

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.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 535
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 12g, 12% ),
Cholesterol: 185mg; 185%;
Sodium: 1020mg; 1020%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 14%;
Calcium: 34%;
Iron: 22%;

Exchanges:

3 Starch; 4 Lean Meat; 2 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 8/20/2012 12:02:38 PM REPORT ABUSE NASCARacegirl said:

Rating:

These were good, but...a bit plain. I stuffed the shells while they were still uncooked, then added 1 Cup boiling water to dish before I put it in the oven. Cooked it for about 50 minutes, then took off the foil and put the 1/2 Cup Mozzarella on top and cooked it the other 15 minutes. I learned this from a plain manicotti recipe and use it every time. Stuffing is sooooo easy. I do wish it had a bit more flavor tho. I should have read the reviews...a review on the Pillsbury website said adding old bay seasoning and garlic would have been the ticket.

This reply was: Helpful Inspiring

Posted 5/24/2012 5:31:16 PM REPORT ABUSE NoNoNan1 said:

Rating:

This is for (annakaye)How can you rate this recipe, when didn't follow the recipe :~(

This reply was: Helpful Inspiring

Posted 11/26/2011 10:20:24 PM REPORT ABUSE annakaye said:

Rating:

I tried this, but used cottage cheese as I didn't have ricotta, and I've interchanged the two in lasagna, so I really don't know what happened, but the garbage disposal got most of it. Hubby & I ate SOME of it but neither wanted to even think of having it as leftovers. Usually pasta leftovers are great.HAD to give it a rating so it got one spoon. LOL

This reply was: Helpful Inspiring