Seafood Manicotti
Ingredients
- 1 8-ounce box manicotti pasta (12 shells)
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped green onions
- 2 pounds small shrimp (41 count or smaller), peeled and deveined
- 2 teaspoons Creole seasoning, divided
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce container ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 egg yolks
- 4 cups Bechamel Sauce, divided, see recipe
- 1/2 pound lump crabmeat
Instructions
Line a baking sheet with waxed or parchment paper; set aside. Cook pasta according to package directions until al dente; drain. Place shells in a single layer on prepared baking sheet about 1/2-inch apart; set aside. In a large skillet over medium heat, heat oil. Add green onions and saute until they begin to soften. Add shrimp, 1 teaspoon Creole seasoning, thyme, salt and pepper. Cook, turning as necessary, until shrimp are cooked through and pink, about 5 minutes. Remove from heat; let cool. Once cool, transfer shrimp mixture to a large mixing bowl. Add ricotta cheese, Parmesan cheese, egg yolks, 1 cup bechamel sauce and remaining teaspoon Creole seasoning. Fold in crabmeat. Preheat oven to 350 degrees. Stuff each shell with shrimp and crab mixture and place in a large baking dish lightly coated with cooking spray. Pour remaining bechamel sauce over stuffed manicotti. Bake until bubbly and top is light golden brown, 15- 20 minutes. Serve immediately. Makes 4-6 servings.