Classifications: Main Dishes
Qty Measure Ingredient
12 uncooked manicotti pasta shells (from 8-oz package)
1 (26 oz) jar tomato pasta sauce
1/4 cup dry white wine or nonalcoholic white wine
3/4 cup half and half
1 (6 oz) package frozen cooked salad shrimp, thawed
6 ounces refrigerated imitation crabmeat sticks from 12 oz pkg, cut into 1/4 inch pieces
1 (9 oz) box Green Giant frozen asparagus cuts, thawed & coarsely chopped
1/2 cup chopped sun-dried tomatoes in oil, drained
1/3 cup cream cheese, softened
2 cups (8 oz) shredded mozzarella cheese
1/4 cup lightly packed cut-up strips fresh basil leaves
Instructions: Heat oven to 350*F. Cook and drain pasta as directed on package.
Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the tomato sauce.
In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.
Background: Note: HIGH ALTITUDE (3500-6500 ft): Heat oven to 375*F. Bake 10 to 15 minutes after adding cheese.
TIP: This recipe can be assembled the night before and refrigerated. Increase first bake time to 35 minutes.
TIP: To cut basil into strips, stack several basil leaves, roll them up tight, and slice across the vein with a sharp knife. Fluff with fingertips to separate.