Olive Garden Manicotti Formaggio With Shrimp Recipes

SEAFOOD MANICOTTI WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
• Preheat the oven to 350 degrees F.
• Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
• Prepare the broccolini by cleaning and stripping the leaves from stalks.
• Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
• Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
• In a large bowl, gently mix together the ricotta, ½ of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
• Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
• Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds
• Bake until bubbly and the top is golden brown, about 20 minutes.
• Garnish with fresh parsley and serve immediately.

COPYCAT OLIVE GARDEN MANICOTTI

Steps:

• Prepare manicotti according to the directions on back of the package. While it is cooking in a bowl add all the ingredients except the extra 1/2 cup of mozzarella cheese and the sauce.
• Once the manicotti is done drain and rinse and then take spoonfuls of the filling and fill the shells.
• Layer the filled shells in a 9x13 inch pan. Then pour the sauce all over the shells. Top with the remaining 1/2 cup of mozzarella cheese and sprinkle some more grated parmesan cheese on top if you would like!
• Then make at 350 degrees for 30 minutes.

OLIVE GARDEN MOSTACCIOLI QUATTRO FORMAGGIO

Steps:

• For Quatro Formaggio Mix;.
• blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use.
• Preheat a non-stick or heavy pan on medium heat.
• Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot.
• Add the pasta, turn off the heat and blend the pasta into the sauce.
• Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet.
• Pass the Parmesan.

SHRIMP MANICOTTI

Steps:

• 1. Preheat the oven to 325 F
• 2. Take a large pot and fill 2/3 full with water and bring to a boil.
• 3. While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
• 4. Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
• 5. While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
• 6. Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
• 7. Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
• 8. As the shrimp cooks through, put them into the bowl with the cheeses.
• 9. Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
• 10. Fill the cooked shells with the mixture.
• 11. Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
• 12. Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
• 13. Place in the oven and cook for 25 to 30 minutes.
• 14. Remove and let sit for 10 to 15 minutes and serve.

MANICOTTI FORMAGGIO (STUFFED PASTA)

Steps:

• Preheat oven to 350 degrees.
• Bring a medium pot of water to a boil.
• Add large shells and 1 tbsp of oil to the pot so the shells do not stick.
• Mix ricotta choice of stuffing (prosciutto or hamburg) spinach, and egg in a large bowl. set aside for about 4 minutes.
• Strain pasta, let cool for approximately 4 minutes so you don't burn yourself while stuffing.
• Line a cooking sheet with alluminum foil.
• Fill shells or manicotti with your cheese meat and spinach stuffing mix, about 2 tbsp per shell
• Place stuffed shells on the cooking sheet, cover with alluminum foil, bake for 10 minutes.
• Bring shells out of oven, cover each shell with warmed sauce, sprinkle mozzarella over the sauce.
• Place shells back in the oven for the remaining time.
• Enjoy with friends and/or family.

GARLICKY SHRIMP MANICOTTI

Steps:

• Pre-heat oven to 400°F.
• Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
• Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
• Stir in the parsley and season to taste with pepper; set aside.
• Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
• Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
• Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
• Lay one strip of mozzarella on each over the shrimp mixture.
• With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
• Place seam-side down in your baking dish and repeat with remaining.
• Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
• Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
• Allow to rest 5 minutes before serving.