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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Rich dinner that is somewhat less fattening than you'd think. I sometimes make as a lasagna or as stuffed shells, both of which work great. Adding chopped spinach or broccoli works well, too. Garlic bread and a green salad round out a classic meal. Ingredients:
12 ounces manicotti |
1 cup low fat cottage cheese |
1 cup low fat mozzarella |
1 egg, beaten |
1 cup lump crabmeat |
1 cup small shrimp, tails off, peeled and deveined |
1/4 cup fresh parsley, chopped |
1/2 teaspoon nutmeg |
1/2 cup butter |
1/2 cup flour |
3 garlic cloves, minced |
2 bunches green onions, sliced |
salt and pepper |
2 cups 1% low-fat milk, room temperature |
1 cup dry white wine, room temperature |
1 cup chicken broth, room temperature |
1/4 cup fresh basil, chopped |
1 cup low-fat parmesan cheese |
1/2 cup romano cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Cook manicotti in boiling water for seven minutes and drain.
3. Meanwhile, combine cottage cheese, egg, shrimp, crab meat, mozzarella, parsley and nutmeg and chill until needed.
4. Melt butter in large saucepan.
5. Add flour and stir constantly and cook 2-3 minutes to make roux.
6. Add onion and garlic and season with salt and pepper. Cook 2-3 minutes more.
7. Slowly add wine, broth and milk, whisking constantly to avoid clumps.
8. Bring to a boil, reduce heat and continue whisking until sauce is thickened and bubbly.
9. Stir in basil and Parmesan cheese.
10. Pour 1 cup of sauce into bottom of large baking dish.
11. Stuff manicotti shells with seafood mixture and place in dish. Any extra filling can just be scattered over shells.
12. Pour sauce over shells making sure they are completely covered.
13. Top with Romano cheese and bake 35-45 minutes, until brown and bubbly.
14. Let rest 10 minutes or so and serve.
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