OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP
I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.
Provided by Sierra
Categories Manicotti
Time 40m
Yield 12 stuffed manicotti shells, 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
- For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
- Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
- Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
- For the Carbonara:.
- Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
- Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
- Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
- Serve with shrimp and scallions.
GARLICKY SHRIMP MANICOTTI
We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.
Provided by FlemishMinx
Categories Manicotti
Time 55m
Yield 9 manicotti
Number Of Ingredients 8
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.
SEAFOOD MANICOTTI
Make and share this Seafood Manicotti recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
- Cook manicotti according to package directions; drain and set aside.
- Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
- Cook, stirring constantly, 5 minutes or until tender.
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
- Cool 10 minutes, and drain well.
- Combine seafood mixture and whipping cream mixture.
- Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
- Sprinkle with cheeses, and cover with foil.
- Bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes.
- Serve immediately.
Nutrition Facts : Calories 987.8, Fat 79.8, SaturatedFat 48.4, Cholesterol 543.8, Sodium 964.8, Carbohydrate 11, Fiber 0.9, Sugar 2.2, Protein 57
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