Best 8 Crab Stuffed Manicotti Alfredo Recipes

CRAB STUFFED MANICOTTI ALFREDO

Steps:

• Combine crab meat with undrained tomatoes.
• Let soak while cooking manicotti according to package directions.
• When manicotti is done, drain crab/tomato mixture and blend with neufchatel.
• Stuff manicotti with crab mixture and arrange in a 10 x 13 casserole dish.
• Pour alfredo evenly over manicotti.
• Top with shrimp and bake at 375F for 15-20 minutes.

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

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 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!).

STUFFED MANICOTTI ALFREDO

Steps:

• Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
• Preheat the oven to 375 degrees.
• Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
• Make sure shells are drained well.
• Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.