Olive Garden Manicotti Formaggio With Shrimp

I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.

• Ready In: 40 mins
• Serves: 6
• Yields: 12 stuffed manicotti shells

Ingredients

• Marinade

• 1⁄4 lb shrimp, peeled and deviened
•  Italian dressing, enough to cover shrimp

• Manicotti

• 1  egg, lightly beaten
• 1 3⁄4 cups ricotta cheese
• 1 1⁄2 cups  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
• 12  manicotti, cooked and rinsed in cold water

• Carbonara

• 1  cup butter
• 1⁄2 teaspoon  chopped garlic
• 3  tablespoons flour
• 1  cup  grated parmesan cheese
• 4  cups heavy cream
• 4  cups milk
• 6  roma tomatoes, diced
• 6  slices bacon, cut into small pieces
• 1  bunch scallion

Directions

1. Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
2. For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
3. Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
4. Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
5. For the Carbonara:
6. Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
7. Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
8. Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
9. Serve with shrimp and scallions.