Prep 30 mins
Cook 45 mins
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.
I made this with shells, using only 2/3 of 12 oz. box, and still just lightly stuffed. I also added spinach to the sauce. My DH really liked it. I was less enthusiastic, feeling the proportions were off for my taste. I will remake it - it's really nice with our small Maine shrimp - but think I will increase the ratio of seafood stuffing to sauce by a lot and more fully fill the shells. I should note that I am not so big on heavy cream sauces, so my rating cetainly reflects personal taste. With a little tweak, I think I'll love it.