Seafood Manicotti
Indulge in the luxurious flavors of the sea with this creamy, cheesy Seafood Manicotti recipe, a perfect blend of sophistication and comfort food. Tender manicotti shells are generously stuffed with a rich filling of succulent shrimp, delicate lump crab meat, creamy ricotta, and a medley of mozzarella and Parmesan cheeses, all seasoned with garlic and fresh parsley for a burst of Mediterranean-inspired freshness. Topped with a velvety homemade béchamel sauce infused with milk, cream, and an optional splash of white wine, this dish is baked to golden, bubbly perfection. Whether you're hosting a dinner party or treating your family to a special meal, this impressive yet approachable seafood pasta bake will take center stage. Perfectly satisfying and packed with coastal charm, this recipe will have your guests savoring every flavorful bite.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 1 cup shrimp, peeled, deveined, and chopped
- 1 cup lump crab meat
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 0.5 cup chicken or seafood broth
- 0.25 cup white wine (optional)
- 0.25 teaspoon nutmeg, ground (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water until slightly undercooked, about 6-7 minutes. Drain and set aside.
In a mixing bowl, combine chopped shrimp, crab meat, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper. Stir until well combined to form the filling.
Carefully stuff each manicotti shell with the seafood filling. Use a small spoon or piping bag for ease. Place stuffed shells in a greased 9x13-inch baking dish.
For the sauce, melt the butter in a saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to form a roux.
Gradually whisk in milk, heavy cream, broth, and white wine (if using). Cook while stirring until the sauce thickens, about 5 minutes.
Season the sauce with salt, black pepper, and optional nutmeg. Remove from heat.
Pour the sauce evenly over the stuffed manicotti in the baking dish.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 10-15 minutes until golden and bubbly.
Let the manicotti cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 467 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 505 mg | 11% | |
*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.
