Seafood And Asparagus Manicotti Recipes

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SEAFOOD AND ASPARAGUS MANICOTTI



Seafood and Asparagus Manicotti image

This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 11

12 uncooked manicotti pasta shells (from 8-oz package)
1 jar (26 oz) tomato pasta sauce
1/4 cup dry white wine or nonalcoholic white wine
3/4 cup half-and-half
1 package (6 oz) frozen cooked salad shrimp, thawed
6 oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch pieces
1 box (9 oz) frozen asparagus cuts, thawed, coarsely chopped
1/2 cup chopped sun-dried tomatoes in oil, drained
1/3 cup cream cheese, softened
2 cups shredded mozzarella cheese (8 oz)
1/4 cup lightly packed cut-up strips fresh basil leaves

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
  • In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
  • Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 16 g, TransFat 0 g

SEAFOOD GRATIN



Seafood Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

  • Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  • Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  • Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  • Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  • Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  • Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
  • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

ASPARAGUS FILLED MANICOTTI



Asparagus Filled Manicotti image

I can't remember where this came from, but even my kids like it. Sometimes I omit the mushrooms for one of them, although I love them.

Provided by Chef MB

Categories     Manicotti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces asparagus, fresh
8 manicotti
2 ounces swiss cheese or 2 ounces provolone cheese, in 8 1/4-oz slices
4 ounces turkey or 4 ounces ham, in 8 1/2-oz slices
1 tablespoon olive oil
3/4 cup onion, chopped
1 cup chicken broth
2 tablespoons white wine
8 ounces mushrooms, sliced
2 tablespoons flour
2 tablespoons parsley, minced

Steps:

  • Preheat oven to 350. Coat a 7x10" casserole with cooking spray.
  • Cook manicotti as directed on package. Rinse with cold water, drain and arrange in a single layer on a plate.
  • Steam asparagus lightly.
  • Stack one slice of ham on top on each cheese slice. Arrange 2-3 spears of asparagus at the end of each stack. Roll up tightly. Insert into manicotti. Arrange in casserole dish.
  • Heat olive oil in skillet over medium high heat. Add onion and mushrooms and cook till golden. Add flour to skillet and stir till blended. Add chicken broth and wine. Continue stirring till mixture comes to a boil. Reduce heat and simmer til thickened. Stir in parsley.
  • Pour sauce over manicotti. Cover and bake for 20 minutes Remove cover and bake 10 mins more.

Nutrition Facts : Calories 197.2, Fat 10.3, SaturatedFat 3.8, Cholesterol 32.3, Sodium 249.8, Carbohydrate 11.5, Fiber 2.3, Sugar 3.4, Protein 14.7

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE



Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce image

You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)

Provided by Kittencalrecipezazz

Categories     Crab

Time 1h25m

Yield 15 serving(s)

Number Of Ingredients 16

1/4 cup butter (no substitutes)
1/4 cup flour
1 cup full-fat milk
1 1/2 cups half-and-half cream
1 cup grated parmesan cheese
salt and pepper
Tabasco sauce
1 lb crabmeat, flaked (fresh or frozen)
1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
1 1/2 cups ricotta cheese
1 1/2 cups parmesan cheese (can use more to taste)
2 large green onions, chopped
1 large egg, beaten
salt and pepper
shredded mozzarella cheese, for topping
15 manicotti, cooked to only firm-tender

Steps:

  • To make the sauce: in a saucepan over medium heat melt butter.
  • Add in flour and whisk for about 3 minutes.
  • Add in milk and half and half whisk over heat until bubbly and thickened.
  • Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
  • Set oven to 375 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
  • Fill each cooked shell with crab/cheese filling using clean hands.
  • Place in a single layer in prepared baking dish.
  • Cover with the Parmesan cheese sauce (does not have to cover completely!).
  • Sprinkle with grated mozzeralla cheese (any amount desired).
  • Bake uncovered for about 25-30 minutes (do not over bake!).

Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3

THREE-CHEESE MANICOTTI



Three-Cheese Manicotti image

Provided by Connie Barbara Schaeffer

Categories     Cheese     Tomato     Bake     Vegetarian     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 14

Crepes
1 to 1 1/4 cups water
1 cup all purpose flour
2 eggs
1/8 teaspoon salt
Vegetable oil
Filling
1 pound ricotta cheese
1 cup grated mozzarella
1/2 cup grated Romano
1 egg
2 tablespoons chopped fresh parsley
Salt and pepper
1 1/2 cups prepared spaghetti sauce

Steps:

  • For crepes:
  • Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin). Add additional water if necessary. Heat heavy small skillet over low heat. Brush pan lightly with oil. Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so batter just coats bottom. Cook crepe until bottom is set (do not brown), about 1 minute. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 minutes. Repeat with remaining batter, stirring occasionally and brushing pan with oil as necessary. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
  • For filling:
  • Mix ricotta, 1/2 cup mozzarella, Romano, egg and parsley in bowl. Season mixture to taste with salt and pepper.
  • Pour 3/4 cup spaghetti sauce into large baking pan. Spoon 3 tablespoons filling down center of crepe. Fold both sides of crepe over filling. Arrange seam side down in baking pan. Repeat with remaining filling and enough crepes to finish. Pour remaining 3/4 cup sauce over. Sprinkle with remaining 1/2 cup mozzarella. (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake until heated through, about 30 minutes.

CRAB AND SHRIMP MANICOTTI



CRAB AND SHRIMP MANICOTTI image

Categories     Pasta     Shellfish     Bake     Vegetarian

Yield 4 servings

Number Of Ingredients 24

2 tablespoons extra virgen olive oil.
1 large sweet yellow onion, finely chopped.
1 medium carrot, shredded.
1/4 cup Italian parsley, chopped.
1 can Italian style stewed tomatoes.
1 cup chicken broth.
1 teaspoon dry basil.
1/4 teaspoon salt.
1/4 teaspoon black pepper.
3/4 pound cooked fresh or canned crab.
1 pound small cooked shrimp.
3 green onions, chopped.
1 cup fontina cheese, shredded.
8 large manicotti.
For Fontina sauce:
1/4 cup butter.
1 small onion, finely chopped.
2 tablespoon flour.
3/4 cup milk.
3/4 cup chicken broth.
2 cups fontina cheese, shredded.
3 tablespoon dry white wine.
1/4 teaspon ground nutmeg.
1/4 teaspoon white pepper.

Steps:

  • In a wide frying pan, heat olive oil, add onion and carrot, cook until soft, stir in parsley, can of tomatoes with liquid, chicken broth, basil, salt and pepper, cook for about 30 minutes, or until sauce reduces and thickens. In a baking dish, spread tomato and carrot mixture and set aside. In a bowl, add crab, shrimp, green onions, and fontina cheese, mix together. Cook manicotti, per package directions. Stuff manicotti's with shrimp and crab mixture, place them in the baking dish on top of the tomato and carrot mixture. For Fontina Sauce: In a sauce pan, melt butter, add onion and cook until soft, add flour and blend, gradually pour in milk and chicken broth, bring to a boil. remove from flame, add fontina cheese, white wine, nutmeg, and white pepper, stir until cheese melts. Pour sauce over the manicotti's, make sure they are completely covered with sauce. Heat oven at 375, and bake for 20 minutes.

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Apr 24, 2013 - This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab. Apr 24, 2013 - This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab. Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.com


JAPANESE PASTA WITH SHRIMP AND ASPARAGUS 海老とアスパラガスの …
2021-09-14 3. Cook pasta till al dente in the frying pan. Don’t cook your pasta until al dente when you are boiling pasta in the pot, as you will need to toss the pasta with ingredients and seasonings in the frying pan. You don’t want to end up with overcooked pasta. Purposely undercook the pasta for this dish.
From justonecookbook.com


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