I love manicotti.
When ever I go to the Olive Garden, I always seem to pick it. Thought I'd share a great Italian manicotti
recipe with you today with a twist adding shrimp to the stuffing.
1 box manicotti pasta
1 lb. cooked shrimp, cut into small bite size pieces
1 container ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 clove garlic, minced
1 tsp. onion powder
Salt and pepper
Preheat oven to 350 degrees. Spray large lasagna casserole
dish with non-stick cooking spray. Set aside. Cook manicotti in salted, boiling
water with a drizzle of olive oil until al dente, about 8 minutes. Drain and
set aside to cool slightly. In a large bowl, combine cooked shrimp, cheeses,
garlic, and seasonings.
Béchamel Sauce
5 tablespoon butter
2 cloves garlic
1/2 cup flour
4 cups warm milk
Salt and pepper to taste
Pinch of nutmeg
In a medium saucepan, melt the butter over medium heat. Add
the chopped garlic and cook for 2 minutes. Add the flour and whisk until
smooth, about 2 minutes. Add the warm milk, whisking constantly, until the
sauce is thick and creamy, about 8 minutes. Season with salt, pepper, and
nutmeg. Taste for seasonings and adjust if needed. Remove from heat and set
aside.
Put the cheese mixture in a large baggie and cut the tip off
baggie. Make it large enough to pipe the
stuffing. Stuff each manicotti with shrimp and cheese mixture. Arrange in
prepared casserole dish side by side in a single layer. Cover with béchamel
sauce. Top with additional mozzarella cheese if you like. Bake in preheated
oven for 25 minutes until cheese is heated through and bubbly. Let cool for at
least 5 minutes so manicotti can set.
Variation – Before serving, you may also pour a little red
marinara sauce over the béchameli for additional color and flavor. You may also add chopped spinach to the
stuffing or replace the shrimp with chopped up chicken.
This freezes nicely for another meal.
Have a great Monday.
Be happy and may God bless you and yours.
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