Olive Garden Manicotti Formaggio With Shrimp Recipe Foodcom

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OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP



Olive Garden Manicotti Formaggio With Shrimp image

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

1/4 lb shrimp, peeled and deviened
Italian dressing, enough to cover shrimp
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
12 manicotti, cooked and rinsed in cold water
1 cup butter
1/2 teaspoon chopped garlic
3 tablespoons flour
1 cup grated parmesan cheese
4 cups heavy cream
4 cups milk
6 roma tomatoes, diced
6 slices bacon, cut into small pieces
1 bunch scallion

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.

SHRIMP & PASTA FORMAGGIO



Shrimp & Pasta Formaggio image

Watch the how-to video for this shrimp pasta recipe in under two minutes. Then, have the real-deal Shrimp & Pasta Formaggio on the table in 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 9

1/2 lb. angel hair pasta, uncooked
1 Tbsp. olive oil
3 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 pkg. (6 oz.) baby spinach leaves
1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/2 cup whipping cream
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1240 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 29 g

MANICOTTI FORMAGGIO (STUFFED PASTA)



Manicotti Formaggio (Stuffed Pasta) image

Delicious and simple plate. Great for holiday get togethers. So easy, even your children or grandchildren can join in for the preparation. A dish guaranteed to satisfy even the fussiest of them all.

Provided by Mamahotsauce

Categories     Manicotti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) box jumbo pasta shells (less shells for fewer guests) or 1 (16 ounce) box manicotti (less shells for fewer guests)
1 lb ricotta cheese
1 lb hamburger (depending on number of people eating) or 1 lb prosciutto (depending on number of people eating)
1 egg
1 pinch garlic salt
1/4 cup spinach
1 tablespoon olive oil
2 cups pasta sauce
1 cup shredded mozzarella cheese

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.

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