Manicotti that’s decadently filled to the brim with succulent shrimp, crab, 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.
1-8ounce packageFrozen Organic spinach, thawed and drained
½cupChopped parsley leaves
1poundRaw shrimpshells removed, cleaned
8-ouncesLump crab meatchopped
¼teaspoonKosher salt+more to season
¼teaspoonFreshly ground white pepper
1pinchRed pepper flakes or to own taste
4cupsFavorite simple red pasta sauce
Fresh parsley for garnish
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 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 Organic Parmesan shreds
Bake until bubbly and the top is golden brown, about 20 minutes.