There are so many different Recipes for Manicotti. Some stuffed with Chicken, Ricotta, Italian Sausage and more. This one is stuffed with Seafood, Spinach and Ricotta.
Then there are so many sauce options! Some use Tomato Basil, or a Béchamel sauce. I decided to go with a Vodka Sauce.
This is really quite easy to put together and I did not pre-cook my pasta prior to filling them, it isn’t necessary. They cook right in the Sauce in the oven.
Make sure you get fresh Seafood for this dish. You don’t want your Pasta to taste fishy.
- 1 (8 oz.) Package Manicotti Shells
- 24 Ounces Vodka Sauce, you can make your own or get fresh at the market- yes you can use a jar sauce too
- 11 Ounces Fresh Lump Crabmeat, cooked and flaked
- 24 Ounces Large Size Raw Shrimp, peeled, cleaned, deveined and cut into bite size pieces
- 1 (14.5 oz.) Can Diced Tomatoes w/ basil, garlic and oregano, drained
- 4 Cups Fresh Baby Spinach, loosely packed
- 2 Cups Italian Cheese Blend
- 1 Tablespoon Olive Oil
- 4 Tablespoons Butter
- 2-3 Large Cloves Garlic, roasted
- 1/4 Cup Ricotta Cheese
- 1/4 Cup Basil Leaves, chiffonade
1. Preheat your oven to 350 degrees.
2. In a large sauté pan over medium heat, add the Olive oil and then the Spinach. Cook quickly just until the Spinach has wilted. Transfer the Spinach into a medium size glass bowl and allow to cool.
3. In the same pan over medium heat, melt the Butter, then add the Shrimp. Cook quickly just until slightly pink. The Shrimp will continue to cook in the oven so a little undercooked is best here. Remove the pan from the heat and allow the Shrimp to cool slightly.
4. Evenly spread about 1 cup of the Vodka Sauce in the bottom of a 9 x 13 pan. Then sprinkle about 1/2 Cup of the Diced Tomatoes over the Sauce. Then set aside.
4. Add the Ricotta, Shrimp, Crab and Garlic to the bowl with the Spinach. Stir all together until well combined. This will be our filling.
5. Stuff the mixture into the Manicotti and place in the baking dish on top of the Vodka Sauce.
6. Now add the remaining Vodka Sauce. Pour it over all the Manicotti Pasta and top with the remaining Tomatoes.
7. Now sprinkle 1 Cup of the Italian Cheese Blend over all.
8. Cover the pan with foil and place it in the preheated oven and bake for 30-40 minutes. All ovens cook differently so check for the Pasta to be done and tender. The sauce should be bubbly and the cheese melted. For the last 10 minutes of baking time, remove the foil and add the remaining Cheese and the Fresh Basil.
9. Allow the Manicotti to rest for about 5 minutes before serving. It will be very hot!
~Serve with Freshly Grated Parmesan Cheese and perhaps a nice rustic bread and a glass of vino!
Recipe by: Hot Dish Homemaker