This recipe is a recreation of Olive Garden’s manicotti dish. Frankly, it’s better. You stuff manicotti noodles with a delicious blend of crab, shrimp, and cheese and then top it with homemade alfredo sauce. It is absolutely rich, creamy, flavorful, and divine. It’s one of the best meals to serve on the weekends or for dinner parties.
Most of the time frozen salad shrimp works for this recipe, but when shrimp is on sale in the meat department it’s tastiest to get the larger sized shrimp and chop it into a bit smaller pieces. The fresh shrimp is far better than the frozen. Maybe while you’re at it grab a few extra for Toast Skagen (have you tried that one yet? yum!)
But gosh, go ahead and grab the frozen salad shrimp… still amazing! And, easier on the budget.
The filling is a simple mixture of egg, cheese, seafood, and mayo. If you want, add a couple teaspoons of cajun seasoning to punch up the flavor. But this is simple stuff, right here. Cheese and seafood…you can’t go wrong!
Of course, stuffing the manicotti takes a bit of time. We won’t lie…it’s on the annoying side of tasks. But, well worth it! If you pinch the end of the manicotti and fill, it goes pretty quickly.
Remember, this recipe is rich and filling…you will only need about 2 manicotti per person. No, for real! Trust me on this.
Stuff those noodles, pour that homemade alfredo sauce over, sprinkle some green onions on the top, and bake the whole thing until it gets bubbly and melty.
Bubbly and melty?
You will end up with a pan of sweet, savory filled pasta topped with creamy sauce just waiting to be paired with salad and bread for the ultimate in dinners. Save yourself the money at Olive Garden. This. This manicotti someone will pay YOU to make.
Heck, maybe you could open a restaurant and serve only this. All day.
You would make bank.
I just can’t.
I want to lick the screen! Is 10 o’clock too early to eat seafood manicotti?
creamy seafood manicotti
- 1 package of manicotti cooked al dente and cooled.
- 1 small onion minced
- 2 5 ounce cans of lump crabmeat drained.
- 5 oz of salad shrimp
- 1 egg slightly beaten.
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup mayo
- 2 tablespoon milk
- 2 teaspoons cajun seasoning
- 1/2 cup ricotta
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk
- 1/2 cup parmesan cheese
- salt and pepper
- Mix the first 10 ingredients together.
- Stuff the seafood filling into the cooled manicotti and set the manicotti into a greased 8 by 8 inch pan.
- In a medium heavy saucepan, melt the butter on low/medium heat.
- Whisk the flour into the butter.
- Slowly pour in the milk, whisking continuously. Heat until thickened. Do not boil.
- Add the parmesan cheese and stir.
- Pour the sauce over the stuffed manicotti.
- Put into 350 degree preheated oven and bake for 20-30 minutes or until hot and bubbly.
- Top with chopped green onions.