Best Crab Manicotti In A Tomato Cream Sauce Recipes

CRAB-STUFFED MANICOTTI

Steps:

• Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

CRAB STUFFED SHELLS WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While waiting for the water to boil, heat a saucepan with the olive oil over medium heat.
• Cook the onion and garlic until fragrant, about 4 minutes.
• Add the tomatoes, salt, pepper, basil, and oregano, and bring to a boil.
• Reduce the heat and simmer 15 minutes.
• Stir in 1/3 to 1/2 of the heavy cream depending on your preference, then keep warm over low heat.
• Cook the pasta three minutes less than recommended cooking time.
• Drain pasta.
• In a bowl, mix together the ricotta and crabmeat filling ingredients until well mixed.
• Preheat oven to 375 degrees F.
• Pour in some of the sauce to cover the bottom of a 13 x 9 inch oven-proof baking dish.
• Fill the stuffed shells with the crabmeat and ricotta filling, then arrange on top of the sauce in the casserole dish.
• Spoon the remaining sauce to cover, then sprinkle the top with the grated Pecorino or Romano cheese.
• Bake about 20 minutes until bubbly and lightly browned.
• Serve and enjoy!

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE

Steps:

• To make the sauce: in a saucepan over medium heat melt butter.
• Add in flour and whisk for about 3 minutes.
• Add in milk and half and half whisk over heat until bubbly and thickened.
• Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking dish.
• In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
• Fill each cooked shell with crab/cheese filling using clean hands.
• Place in a single layer in prepared baking dish.
• Cover with the Parmesan cheese sauce (does not have to cover completely!).
• Sprinkle with grated mozzeralla cheese (any amount desired).
• Bake uncovered for about 25-30 minutes (do not over bake!).

CRAB-STUFFED MANICOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
• In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
• In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
• Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

CRAB AND SPINACH STUFFED MANICOTTI

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
• Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
• Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
• Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
• Bake 30 to 35 min. or until heated through.

SEAFOOD MANICOTTI ALFREDO

Steps:

• Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper or place back into the packaging tray (see recipe notes)
• Finely chop and drain crabmeat and shrimp (see recipe notes)
• Add remaining ingredients into a large bowl; combine well
• Put mixture into plastic bag (or piping bag)
• Fill semi-cooled pasta shells with mixture
• Make the sauce (see below)
• Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish
• Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later
• Cover with foil and bake @ 350ºF for 20 minutes
• Remove pasta from oven and drizzle remaining sauce over pasta; serve (See Recipe Notes about Serving the Sauce)
• Melt butter in saucepan on medium low heat
• Add heavy cream and whisk; add garlic powder and nutmeg; whiskParmesan cheese and continue whisking; cook until cheese melts (See Recipe Notes)
• Season to taste with salt and pepper

MANICOTTI WITH MARINARA SAUCE

Steps:

• Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
• In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
• Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
• Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings.
• Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste.
• In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.

CRAB CAKES WITH TOMATO CREAM SAUCE

Steps:

• Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
• Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
• Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.

SEAFOOD IN TOMATO SAUCE

Steps:

• In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.

SPINACH MANICOTTI IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
• Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
• In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

CRAB AND RICOTTA MANICOTTI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
• Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
• Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.