Seafood manicotti recipe

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a red plate topped with lasagna covered in cheese and sauce next to a fork

You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce…

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a red plate topped with pasta and shrimp

I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.

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Giada Crab and Ricotta Manicotti

This Giada Crab and ricotta manicotti is my go-to recipe when I’m craving something creamy, cheesy, and absolutely heartwarming. The tender pasta, stuffed with ricotta and juicy crab, bakes to perfection under a rich layer of béchamel.

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two burritos on a white plate sitting on a green napkin

I found this recipe in a healthy cooking magazine. I changed it up a wee bit. If you like the flavors of pasta, crab and cheeses combined, this recipe is for you. 6 manicotti shells, cooked 2 cans (120 g size each) crab meat, drained 1/3 cup ricotta cheese 1/3 cup mozzarella cheese 1/4 teaspoon lemon pepper 1/8 teaspoon garlic powder Parsley, fresh or dried, used for garnish Cook manicotti shells and set aside. In a small bowl combine crab meat, ricotta cheese, mozzarella, lemon pepper, and…

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