My Nonna’s Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that’s decadently filled to the brim with succulent shrimp, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce and smothered in more Organic Parmesan cheese shreds- do I have your attention yet Y’all?
Keeping our longtime Italian-American tradition of The Feast of the Seven Fishes (‘Esta dei Sette Pesci’ in Italian) is so important to me; so after seeing that Stella® is hosting the “Taste of Authenticity” Recipe Contest where I could submit my Nonna’s original recipe for Seafood Manicotti with Shrimp featuring Stella® cheeses for a chance to win up to $3,000 I was thrilled to do so.
I am so excited to share this recipe for Nonna’s Traditional Seafood Manicotti with Shrimp with everyone today. Most of you longtime readers know that on my mom’s side they are from Bellosguardo, Italy a small town in the province of Salerno in the Campania region of south-western Italy, Italian-American food is serious business to them. So my Italian-American recipes have to be on point this year.
I decided that the cheese I would be featuring in Nonna’s Traditional Seafood Manicotti with Shrimp would be Stella® Cheeses Organic Parmesan shreds for the cheese filling and the topping on my recipe for Seafood Manicotti with Shrimp that I am entering in the “Taste of Authenticity” Recipe Contest. I think I have a winning recipe for the contest Y’all!
This recipe has so many fabulous layers of flavors from the roasted broccolini, the pasta, the decadent seafood, and cheese filling with fresh herbs, my favorite homemade simple red sauce, and covered with delicious Stella® Cheeses Organic Parmesan shreds. This is a recipe that doesn’t fall short on the taste buds of Italian-American food lovers, that’s for sure
I am loving all these amazing fillings that I am about to patiently stuff in my pasta- so darn delicious comes to mind here. As you can see I am a bit of a red pepper flake lover, you can just adjust yours to your own taste of course, because, I really enjoy a HEFTY pinch of it in my Nonna’s Traditional Seafood Manicotti with Shrimp.
See how gorgeous this traditional Seafood Manicotti with Shrimp looks resting on the bed of fresh Broccolini? Can you say, “il cibo è Bello” the food is beautiful? I think Nonna Josie would definitely give her approval on this lovely looking version of her handed-down recipe for Stuffed Manicotti.
Just looking this cheese crust of Stella® Cheeses Organic Parmesan shreds is really making my mouth water thinking about eating it. Did I mention it’s organic? Bonus points in my book anytime a product is organic and affordable.
Traditional Seafood Manicotti with Shrimp
- 1 bunch of fresh Broccolini, cleaned and stripped of leaves
- 4 cloves of garlic thinly sliced
- 2 tablespoons of extra virgin olive oil to drizzle
- 1 box-8-ounces-of manicotti pasta (about 12 shells)
- 2 cups of organic whole milk ricotta cheese
- 1 and 1/2 cups of Stella® Cheeses Organic Parmesan shreds
- 8-ounces frozen organic spinach, thawed and drained
- 1/2 cup chopped parsley leaves
- 1 pound of raw shrimp, shells removed, and chopped
- 1/4 teaspoon kosher salt +more to season
- 1/4 teaspoon freshly ground pepper+more to season
- pinch of red pepper flakes
- 1 egg yolk
- 4 cups of your favorite simple red pasta sauce
- fresh parsley for garnish
Directions for Traditional Seafood Manicotti with Shrimp
- Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
- Preheat the oven to 350 degrees F.
- Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
- Prepare the broccolini by cleaning and stripping the leaves from stalks.
- Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
- Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
- In a large bowl, gently mix together the ricotta, 1/2 of a cup of Stella® Cheeses Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
- Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
- Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Stella® Cheeses Organic Parmesan shreds
- Bake until bubbly and the top is golden brown, about 20 minutes.
- Garnish with fresh parsley and serve immediately.