Seafood Manicotti Recipe
(small plate) 2 PCS/Lobster, Shrimp, Spinach & Ricotta Stuffed Manicotti/Vodka Sauce/Melted Mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Filling
Vodka Sauce
Topping
Method
Pasta Preparation
- 1
Cook Manicotti Shells
Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package instructions until al dente. Drain and set aside to cool.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the cooked lobster, shrimp, chopped spinach, ricotta cheese, grated Parmesan, salt, black pepper, and garlic powder. Mix until well combined.
Vodka Sauce Preparation
- 3
Make Vodka Sauce
In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in crushed tomatoes, vodka, heavy cream, dried basil, salt, and pepper. Simmer on low heat for about 15 minutes until the sauce thickens slightly.
Assembly
- 4
Stuff the Manicotti
Using a spoon or piping bag, carefully fill each manicotti shell with the seafood and ricotta mixture.
- 5
Prepare for Baking
Preheat the oven to 180°C (350°F). Spread a layer of vodka sauce on the bottom of a baking dish. Place the stuffed manicotti in the dish and cover with remaining vodka sauce. Sprinkle shredded mozzarella on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnishing
- 7
Serve
Remove from the oven, garnish with chopped parsley, and serve hot.
