Seafood Stuffed Manicotti |
|
 |
Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. Very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. Great for a private romantic dinner or if you're having dinner guests who like seafood. Using a food processor makes the fine chopping easy. Recipe originally came from Sunset's Casserole cookbook. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 medium onion, finely chopped |
1 carrot, finely shredded |
1 (1 lb) can diced tomato |
1 cup chicken broth |
1 teaspoon dry basil |
3/4 lb crab, cooked (or canned) |
1 lb small cooked shrimp |
4 green onions, thinly sliced, include tops |
1 cup fontina cheese, shredded |
10 large manicotti or 10 large other tube-shaped pasta |
1/2 cup parmesan cheese, finely grated |
1/4 cup butter or 1/4 cup margarine |
1 onion, finely chopped |
2 tablespoons all-purpose flour |
3/4 cup milk |
3/4 cup chicken broth |
1 cup fontina cheese, shredded |
2 tablespoons dry vermouth |
1/8 teaspoon nutmeg |
1/8 teaspoon white pepper |
Directions:
1. In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
2. Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
3. Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
4. In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
5. Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
6. Rinse cooked manicotti with cold water and drain well. Set aside.
7. Now prepare the FONTINA WHITE SAUCE recipe as follows:.
8. In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
9. Blend in flour and cook, stirring until bubbly.
10. Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
11. Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
12. CASSEROLE ASSEMBLY:.
13. Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
14. 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.
15. Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
16. Pour the Fontina White Sauce down the center of the casserole (lengthwise).
17. Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
18. At this point you may cool, cover, and refrigerate until next day.
19. Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
20. Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.
|
|