Description
These Garlic Shrimp Cream Cheese Manicotti Rolls combine the comfort of pasta with a burst of sophisticated flavor. Enjoy a culinary hug that feels both gourmet and incredibly comforting!
Ingredients
- Manicotti shells
- Medium to large raw shrimp (21/25 count or 16/20 count), peeled and deveined
- Unsalted butter
- Olive oil
- Fresh garlic
- Shallot or small onion
- Full-fat cream cheese, softened
- Part-skim ricotta cheese
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
- Dried oregano
- Red pepper flakes (optional)
- Salt
- Black pepper
- Marinara sauce
- Chicken or vegetable broth (optional)
- Non-alcoholic white wine alternative (optional)
Instructions
- Step 1: Cook the Manicotti – Bring a large pot of salted water to a rolling boil. Carefully add the manicotti shells, stirring gently to prevent sticking. Cook according to package directions until al dente, about 7-9 minutes. Drain the pasta immediately and rinse with cold water to stop the cooking process. Lay them out on a clean kitchen towel or parchment paper to dry slightly.
- Step 2: Prepare the Garlic Shrimp – Pat the thawed and peeled shrimp dry with paper towels. Season lightly with salt and pepper. In a large skillet, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and let them cool slightly. Once cool enough to handle, roughly chop them into bite-sized pieces. Deglaze the pan with a splash of chicken broth or non-alcoholic white wine alternative and add it to your marinara sauce.
- Step 3: Make the Cream Cheese Filling – In a large mixing bowl, combine the softened cream cheese, ricotta cheese, and grated Parmesan cheese. Add the chopped garlic shrimp, chopped fresh parsley, dried oregano, red pepper flakes, salt, and black pepper to taste. Mix everything together until well combined and relatively smooth.
- Step 4: Assemble the Manicotti Rolls – Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Fill a piping bag with the cream cheese mixture. Carefully pipe or spoon the filling into each manicotti shell until full. Arrange the filled manicotti rolls in a single layer in the prepared baking dish, seam-side down.
- Step 5: Layer and Bake – Pour the remaining marinara sauce evenly over the top of the manicotti rolls. Sprinkle generously with shredded mozzarella cheese. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and lightly golden brown. Let the manicotti rest for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Don't overcook the manicotti; they should be al dente. Use room temperature cream cheese for a smooth filling. Taste your filling before stuffing to adjust seasoning.