Seafood Stuffed Manicotti
Indulge in the comforting flavors of the sea with this decadent Seafood Stuffed Manicotti recipe. Tender manicotti shells are generously filled with a rich blend of shrimp, lump crab meat, creamy ricotta, and a trio of decadent cheeses, all infused with garlic and fresh parsley for a burst of flavor. Topped with a velvety white wine and nutmeg-spiced cream sauce, this baked pasta dish is a restaurant-worthy meal you can create in the comfort of your kitchen. Perfect for seafood lovers and special occasions, this dish pairs beautifully with a crisp salad or a warm garlic bread for a complete, crowd-pleasing feast.
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Recipe Information
Ingredients
- 12 manicotti shells
- 1 cup shrimp, peeled, deveined, and chopped
- 1 cup lump crab meat
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup white wine
- 0.25 teaspoon grated nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the manicotti shells in a large pot of salted boiling water for 1–2 minutes less than the package instructions suggest. Drain, rinse with cold water, and set aside on a baking sheet to cool slightly.
In a mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, Parmesan cheese, mozzarella cheese, egg, minced garlic, and parsley. Season with a pinch of salt and pepper, then mix until well combined.
Using a small spoon or piping bag, carefully stuff each manicotti shell with the seafood mixture. Arrange the filled shells in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until light golden in color. Gradually whisk in the milk and white wine, ensuring there are no lumps. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the nutmeg, salt, and pepper, then pour the cream sauce evenly over the stuffed manicotti in the baking dish.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the sauce is bubbling and the top is lightly golden.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 779.2 g | 283% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 46.3 g | ||
| Protein | 304.4 g | 609% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3080 mg | 237% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3782 mg | 80% | |
*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.
