Well folks,
I guess I can blame Robert on this one! His manicotti looked so darned good. I just had to make some last night. And that got me thinking about seafood manicotti.
It's really pretty simple:
16 manicotti shells cooked al dente. Boiled for about 7 minutes. Drain and rinse with cold water.
Jar of meatless pasta sauce.
Filling:
12 ounces small cooked shrimp. Roughly chopped.
2 cans lump crab meat.Drained
1 3/4 cups, one small tub, whole milk ricotta cheese
6 ounces softened cream cheese.
1 small finely minced onion. Or green onions.
1/3 cup fresh parsley
dash pepper.
Put the ricotta and cream cheese in a bowl. And blend it together well. Then mix in the onion, parsley, and pepper.
Add crab and shrimp.
Gently fold in the crab and shrimp.
Instead of using my jerky cannon. It is pretty big and bulky. But worked good. I found this little desert decorator at Walmart for 10.00. Figured I'd give that a try.
I just trimmed the nozzle enough to get a larger opening. Filled it. Which was real easy.
It worked like a charm! I could fill 3 manicottis with one load.
Placed the manicottis in a baking dish that had some sauce on the bottom. 1/2 -3/4 cup. Then used remainder of sauce over the top.
Then sprinkled some parmesan and mozzarella on top.
Wrapped tightly in foil. And baked for 35 minutes in a preheated 375 degree oven.
Then removed foil. And baked for 10 minutes.
Had with fresh baked bread. This was a delicious meal! And there leftovers for lunch!
I guess I can blame Robert on this one! His manicotti looked so darned good. I just had to make some last night. And that got me thinking about seafood manicotti.
It's really pretty simple:
16 manicotti shells cooked al dente. Boiled for about 7 minutes. Drain and rinse with cold water.
Jar of meatless pasta sauce.
Filling:
12 ounces small cooked shrimp. Roughly chopped.
2 cans lump crab meat.Drained
1 3/4 cups, one small tub, whole milk ricotta cheese
6 ounces softened cream cheese.
1 small finely minced onion. Or green onions.
1/3 cup fresh parsley
dash pepper.
Put the ricotta and cream cheese in a bowl. And blend it together well. Then mix in the onion, parsley, and pepper.
Add crab and shrimp.
Gently fold in the crab and shrimp.
Instead of using my jerky cannon. It is pretty big and bulky. But worked good. I found this little desert decorator at Walmart for 10.00. Figured I'd give that a try.
I just trimmed the nozzle enough to get a larger opening. Filled it. Which was real easy.
It worked like a charm! I could fill 3 manicottis with one load.
Placed the manicottis in a baking dish that had some sauce on the bottom. 1/2 -3/4 cup. Then used remainder of sauce over the top.
Then sprinkled some parmesan and mozzarella on top.
Wrapped tightly in foil. And baked for 35 minutes in a preheated 375 degree oven.
Then removed foil. And baked for 10 minutes.
Had with fresh baked bread. This was a delicious meal! And there leftovers for lunch!
