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Seafood Manicotti Alfredo

Seafood manicotti Alfredo pairs tender pasta shells with a creamy ricotta, shrimp, and crab filling. Baked under Alfredo sauce until bubbling, it gets a golden mozzarella topping and a 10-minute rest before serving.
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Prep Time 25 minutes
Cook Time 42 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and filling
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 manicotti shells
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 1.5 cup shredded mozzarella cheese divided (1 cup for the filling, 1/2 cup for topping)
  • 1.25 cup finely grated Parmesan cheese divided (1/2 cup for the filling, 3/4 cup for the sauce)
  • 8 oz shrimp cooked, peeled, deveined, finely chopped
  • 6 oz lump crabmeat picked over for shell fragments
  • 0.5 tsp black pepper
For the Alfredo sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 cup heavy cream

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the pasta and prepare the filling
  1. Heat the oven to 375°F.
  2. Bring the 4 quarts water and 1 tablespoon kosher salt to a boil in a large pot.
  3. Add the manicotti shells and cook according to the package directions until just al dente.
  4. Drain the shells, rinse under cool water, and set aside.
  5. Stir together the ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, shrimp, crabmeat, and black pepper in a large bowl.
Make the Alfredo sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the heavy cream and bring to a gentle simmer.
  4. Cook for 5 to 7 minutes, stirring often, until slightly thickened.
  5. Remove from the heat and stir in 3/4 cup Parmesan until smooth.
Assemble and bake
  1. Spread about 1 cup of sauce in the bottom of a 9x13-inch baking dish.
  2. Spoon the filling into the manicotti shells and arrange them in the dish.
  3. Pour the remaining sauce over the shells.
  4. Sprinkle with the remaining 1/2 cup mozzarella.
  5. Cover the dish loosely with foil.
  6. Bake for 20 minutes.
  7. Uncover and bake for 10 to 15 minutes, until the sauce is bubbling and the filling reaches 160°F in the center.
  8. Rest for 10 minutes before serving.

Notes

For easier filling, use a piping bag or a zip-top bag with a corner snipped off. Refrigerate leftovers for up to 3 days; freeze leftovers for up to 2 months. Gluten-free manicotti shells can be used if needed.