Manicotti is a large, tubular shaped pasta with a cooked diameter of about one inch (2.54 cm) and a length of about four inches (10.16 cm). Unlike other styles of pasta, manicotti is usually stuffed with various types of cheeses, meats, vegetables or seafood, and then baked in a cheese or tomato based sauce.
1 - quart whipping cream
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/4 - teaspoon ground red pepper
14 - manicotti shells
2 - pounds unpeeled, large fresh shrimp
3 - tablespoons butter or margarine
1 - cup chopped onion
1 - cup chopped green pepper
1/4 - cup chopped celery
1 - clove garlic, minced
1 - pound fresh crabmeat, drained and flaked
1/2 - cup (2ounces) shredded Cheddar cheese
1/2 - cup (2ounces) shredded Monterey Jack with peppers
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups. Set aside.
- Cook mancotti according to package directions. Drain and set aside.
- Peel shrimp, and devein, if desired. Chop and set aside.
- Heat butter in a large oven over medium-high heat; add onion and next 3 ingredients. Cook, stirring constantly, 5 minutes or until tender.
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
- Cool 10 minutes, and drain well.
- Combine seafood mixture and whipping cream mixture.
- Fill manicotti shells, and place in 2 lightly greased 11-x7-x1 1/2-inch baking dishes. Sprinkle with cheeses, and cover with foil.
- Bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes. Serve immediately. Yield: 6 to 8 servings.