SHRIMP MANICOTTI
I made this the other night and my husband loved it. It's a fairly simple recipe and very, very tasty. Placing some bread in the oven to heat during time that the manicotti is sitting after being removed from the oven is a good addition. As well, you could mix a little more olive oil in with the garlic and then put basil,...
Provided by Kilsharion Land
Categories Seafood
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325 F
- 2. Take a large pot and fill 2/3 full with water and bring to a boil.
- 3. While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
- 4. Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
- 5. While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
- 6. Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
- 7. Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
- 8. As the shrimp cooks through, put them into the bowl with the cheeses.
- 9. Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
- 10. Fill the cooked shells with the mixture.
- 11. Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
- 12. Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
- 13. Place in the oven and cook for 25 to 30 minutes.
- 14. Remove and let sit for 10 to 15 minutes and serve.
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