Baked Shrimp & Scallop Manicotti with Tomato Alfredo Sauce

By KDCooks

Adaptation from Columbus Italian Cooking Class

Ingredients

• 8 ounces canned tomatoes, broken up
• 1 pint cream
• 2 tablespoons corn starch or flour
• water
• salt and pepper
• 3 pasta sheets

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees

Filling:

1. Melt butter in saute pan over medium-high heat. Add shrimp and scallops; saute for 2 minutes; Add garlic, old bay, parsley, salt and pepper.

2. Remove shrimp & scallops to cool, and reduce liquids from fish.

3. In mixing bowl, combine, ricotta, eggs, provolone and romano cheese. Add shrimp & scallop mixture to cheese filling.

Sauce:
1. In pan used for fish, heat butter and oil over. Saute garlic until lightly browned, then add milk and cream.

2. Make a little slurry with cornstarch and water. Add to milk/cream as it comes to a boil to reach medium thickness, stirring with whisk. Add tomatoes and salt & pepper.

Assembly:

1. Cover bottom of casserole pan with some of sauce.
Cut pasta sheets in quarters.

2. Fill with 3 oz of filling and roll-up, placing seam side down in casserole dish. Fill remaining manicotti, then cover with remaining sauce.

3. Cover tightly with plastic wrap, then aluminum foil and bake in oven for 25 minutes at 400 degrees

NOTES:

To Freeze:

Manicotti can be wrapped in platic wrap, then aluminium foil, and stored in freezer. Cook in same fashion as fresh, but it will take about 40-50 minutes.