Seafood Stuffed Manicotti

Recipe by Koriander
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
  • Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
  • Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
  • In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
  • Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
  • Rinse cooked manicotti with cold water and drain well. Set aside.
  • Now prepare the FONTINA WHITE SAUCE recipe as follows:
  • In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
  • Blend in flour and cook, stirring until bubbly.
  • Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
  • Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
  • CASSEROLE ASSEMBLY:
  • Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
  • Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
  • Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
  • Pour the Fontina White Sauce down the center of the casserole (lengthwise).
  • Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
  • At this point you may cool, cover, and refrigerate until next day.
  • Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
  • Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.
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