Seafood and Manicotti

READY IN: 1hr 15mins
Recipe by little_wing

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.

Top Review by Sagadahoc

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.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Cook manicotti in boiling water for seven minutes and drain.
  3. Meanwhile, combine cottage cheese, egg, shrimp, crab meat, mozzarella, parsley and nutmeg and chill until needed.
  4. Melt butter in large saucepan.
  5. Add flour and stir constantly and cook 2-3 minutes to make roux.
  6. Add onion and garlic and season with salt and pepper. Cook 2-3 minutes more.
  7. Slowly add wine, broth and milk, whisking constantly to avoid clumps.
  8. Bring to a boil, reduce heat and continue whisking until sauce is thickened and bubbly.
  9. Stir in basil and Parmesan cheese.
  10. Pour 1 cup of sauce into bottom of large baking dish.
  11. Stuff manicotti shells with seafood mixture and place in dish. Any extra filling can just be scattered over shells.
  12. Pour sauce over shells making sure they are completely covered.
  13. Top with Romano cheese and bake 35-45 minutes, until brown and bubbly.
  14. Let rest 10 minutes or so and serve.

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