Seafood and Manicotti
Indulge in the rich, coastal flavors of this irresistible Seafood and Manicotti recipe, where tender manicotti shells meet a luxurious blend of succulent shrimp, sweet crab meat, and velvety ricotta cheese. Perfectly balanced with a creamy tomato sauce and topped with melty mozzarella and Parmesan, this baked pasta dish is a restaurant-worthy favorite you can easily recreate at home. Ideal for seafood lovers and special occasions, this recipe combines classic Italian comfort food with the ocean’s bounty. Ready in just over an hour, it’s a show-stopping dish sure to impress your family and guests alike. Serve it fresh out of the oven with a crisp green salad and garlic bread for a complete, mouthwatering meal. Keywords: seafood manicotti, baked pasta dish, shrimp and crab, creamy tomato sauce recipe, Italian comfort food.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 2 tablespoons olive oil
- 1 medium shallot, finely diced
- 3 cloves garlic cloves, minced
- 1 cup shrimp, peeled, deveined, and chopped
- 1 cup crab meat, shredded
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups crushed tomatoes
- 0.5 cup heavy cream
- 1 cup mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the manicotti shells according to the package instructions until just al dente. Drain and cool them under cold water. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the shallot and garlic until soft and fragrant, about 2-3 minutes.
Add the chopped shrimp to the skillet and cook until pink and opaque, about 3 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the shrimp, crab meat, ricotta cheese, 1/2 cup of Parmesan cheese, egg, chopped parsley, salt, and black pepper. Stir well to form the seafood filling.
Carefully stuff each manicotti shell with the seafood mixture, using a small spoon or piping bag. Arrange the filled shells in a single layer in the prepared baking dish.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the crushed tomatoes and stir in the heavy cream. Simmer for 5 minutes to create the tomato-cream sauce.
Pour the tomato-cream sauce evenly over the stuffed manicotti shells.
Sprinkle the shredded mozzarella and remaining 1/2 cup of Parmesan cheese over the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Garnish with extra parsley if desired and serve hot.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 683 mg | 53% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
