SEAFOOD STUFFED MANICOTTI

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Seafood Stuffed Manicotti image

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.

Provided by Koriander

Categories     Crab

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

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

Steps:

  • In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
  • Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
  • Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
  • In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
  • Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
  • Rinse cooked manicotti with cold water and drain well. Set aside.
  • Now prepare the FONTINA WHITE SAUCE recipe as follows:.
  • In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
  • Blend in flour and cook, stirring until bubbly.
  • Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
  • Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
  • CASSEROLE ASSEMBLY:.
  • Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
  • 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.
  • Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
  • Pour the Fontina White Sauce down the center of the casserole (lengthwise).
  • Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
  • At this point you may cool, cover, and refrigerate until next day.
  • Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
  • Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.

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