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Rich dinner that is somewhat less fattening than you'd think. I sometimes make as a lasagna or as stuffed shells, both of which work great. Adding chopped spinach or broccoli works well, too. Garlic bread and a green salad round out a classic meal.
- 12 ounces manicotti
- 1 cup low fat cottage cheese
- 1 cup low fat mozzarella
- 1 egg, beaten
- 1 cup lump crabmeat
- 1 cup small shrimp, tails off, peeled and deveined
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup butter
- 1⁄2 cup flour
- 3 garlic cloves, minced
- 2 bunches green onions, sliced
- salt and pepper
- 2 cups 1% low-fat milk, room temperature
- 1 cup dry white wine, room temperature
- 1 cup chicken broth, room temperature
- 1⁄4 cup fresh basil, chopped
- 1 cup low-fat parmesan cheese
- 1⁄2 cup romano cheese, grated
- Preheat oven to 375°F.
- Cook manicotti in boiling water for seven minutes and drain.
- Meanwhile, combine cottage cheese, egg, shrimp, crab meat, mozzarella, parsley and nutmeg and chill until needed.
- Melt butter in large saucepan.
- Add flour and stir constantly and cook 2-3 minutes to make roux.
- Add onion and garlic and season with salt and pepper. Cook 2-3 minutes more.
- Slowly add wine, broth and milk, whisking constantly to avoid clumps.
- Bring to a boil, reduce heat and continue whisking until sauce is thickened and bubbly.
- Stir in basil and Parmesan cheese.
- Pour 1 cup of sauce into bottom of large baking dish.
- Stuff manicotti shells with seafood mixture and place in dish. Any extra filling can just be scattered over shells.
- Pour sauce over shells making sure they are completely covered.
- Top with Romano cheese and bake 35-45 minutes, until brown and bubbly.
- Let rest 10 minutes or so and serve.