Anecia Hero | CoServ

This seafood manicotti feels fancy but is easy enough to put together on a weeknight. It’s important to not overcook the pasta and handle it gently so it doesn’t tear, so consider cooking a few extra shells just in case.

Pasta
8 manicotti shells
8 ounces cooked shrimp, tails removed, diced
4 ounces cooked crabmeat, flaked
1 egg, lightly beaten
1 cup ricotta cheese
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzarella cheese
1 tablespoon lemon juice
1 teaspoon Creole seasoning
1/4 teaspoon garlic powder

Sauce
1/4 cup (1/2 stick) butter
1 cup heavy cream
1 1/4 cups shredded Parmesan cheese
Salt and pepper, to taste

1. Pasta Preheat oven to 350 degrees. Lightly coat a 2-quart baking dish with cooking spray and set aside. Cook pasta in lightly salted boiling water for 7 minutes. Drain and transfer to a lightly greased baking sheet to cool.

2. In a large bowl, combine shrimp, crab, egg, ricotta, Parmesan, mozzarella, lemon juice, Creole seasoning and garlic powder. Stir until uniformly combined, then transfer to a piping bag or large zip-close bag. Cut off the bag tip and carefully pipe filling into cooked shells; fill one end of the shell, then the other. Transfer shells to prepared baking dish.

3. Sauce In a small saucepan over medium-low heat, melt butter. Add heavy cream and Parmesan and cook, whisking often, until cheese is melted and sauce is thickened and smooth. Season to taste with salt and pepper.

4. Pour half of the sauce over the pasta, reserving the remaining sauce for serving. Cover dish with foil and bake 20 minutes. Serve with additional warmed sauce on top.

Serves 4.