Seafood Manicotti
Description
Cynthia Prevost's seafood manicotti — uncooked manicotti shells stuffed with a mixture of shrimp, crawfish, and crab combined with jalapeño Velveeta and green onions, placed in a greased casserole and covered with a homemade sauce of the holy trinity sautéed with mushroom soup and water, then baked covered at 350°F for 1 hour 15 minutes. A rich, deeply Cajun pasta bake.
Ingredients
Instructions
-
Mix chopped seafood with jalapeño Velveeta, green onions, and seasonings.
-
Stuff this mixture into uncooked manicotti shells.
-
Place stuffed shells in a greased casserole dish.
-
Sauté onion, bell pepper, celery, and garlic in a little butter until softened.
-
Add mushroom soup and water. Stir well.
-
Pour sauce over prepared manicotti shells.
-
Cover tightly with foil and bake at 350°F for 1 hour 15 minutes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 140mg47%
- Sodium 680mg29%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Stuffing uncooked shells is intentional — they absorb the sauce liquid during baking and cook through completely in 1 hour 15 minutes.
Cover the casserole tightly with foil — this is essential for the uncooked shells to steam and cook through properly.
