Stuffed Manicotti Shells


I repeat, I love pasta! Especially, when it includes seafood! However, I did not use the standard fettuccine pasta, but instead Manicotti Shells. I took a very traditional dish & added a twist. Food is all about discovering new ways to prepare it.


Salt (1 tablespoon)
Manicotti Shells (10 shells or personal preference)

Garlic Powder (1 teaspoon)

Pepper (1/2 teaspoon)
Scallops (1/2 lb.)
Salad Shrimp (1 lb.)
Olive Oil (3/4 teaspoon)
Ricotta Cheese (1 cup)
Garlic (1/2 teaspoon minced)
Lump Crabmeat (1/2 lb. cooked)Alfredo Sauce
Butter (1/4 cup)
Can Milk (1/2 cup)
Garlic (1 clove, crushed)
Parsley (1/4 cup chopped)
Heavy Whipping Cream (1 cup)
Mozzarella Cheese (1 cup shredded)
Parmesan Cheese (1 1/2 cup shredded)



~Bring 4 quarts of water to a boil. Add salt, manicotti shells, cook until firm-tender.
~Gently stir pasta so that the shells do not stick together.
~Drain manicotti shells.


~In a medium pot, add 1/2 cup of water over medium heat.
~Include spinach & garlic powder; cook for 10 minutes.
~Cover set aside for later.Seafood
~In a medium sauce pan; over medium heat, add 3/4 teaspoon of olive oil. Add scallops, salad shrimp, minced garlic and pepper to pan & cook for 2-3 minutes then drain.
~Cover & set aside for later.Mixture
~In a medium size mixing bowl, include seafood mixture, spinach, ricotta & Parmesan cheese and stir together.

Alfredo Sauce
~In a medium saucepan over medium low heat. Add heavy whipping cream & simmer for 3 minutes; include butter, garlic, parsley & whisk. Stir until all ingredients have melted & blended together. Once the sauce has reached personal consistency you can turn off heat.

~Stuff shells with mixture into manicotti shells; arrange in a greased 8in. square baking dish.
~Completely cover all shells with Alfredo Sauce & add sprinkle with mozzarella & Parmesan cheese over top.
~Bake covered for 10-15 minutes 325 degrees, longer or until heated through & cheese is melted. ~Uncover & cook for 5 additional minutes.


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