Seafood And Manicotti

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 12 ounces manicotti
• 1 cup low fat cottage cheese
• 1 cup low fat mozzarella
• 1 egg, beaten
• 1 cup lump crabmeat
• 1 cup small shrimp, tails off, peeled and deveined
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 1/2 cup flour
• 3 garlic cloves, minced
• 2 bunches green onions, sliced
• salt and pepper
• 2 cups 1% low-fat milk, room temperature
• 1 cup dry wine, room temperature
• 1 cup chicken broth, room temperature
• 1/4 cup fresh basil, chopped
• 1 cup low-fat parmesan cheese
• 1/2 cup romano cheese, grated

Recipe

• 1 preheat oven to 375°f.
• 2 cook manicotti in boiling water for seven minutes and drain.
• 3 meanwhile, combine cottage cheese, egg, shrimp, crab meat, mozzarella, parsley and nutmeg and chill until needed.
• 4 melt butter in large saucepan.
• 5 add flour and stir constantly and cook 2-3 minutes to make roux.
• 6 add onion and garlic and season with salt and pepper. cook 2-3 minutes more.
• 7 slowly add wine, broth and milk, whisking constantly to avoid clumps.
• 8 bring to a boil, reduce heat and continue whisking until sauce is thickened and bubbly.
• 9 stir in basil and parmesan cheese.
• 10 pour 1 cup of sauce into bottom of large baking dish.
• 11 stuff manicotti shells with seafood mixture and place in dish. any extra filling can just be scattered over shells.
• 12 pour sauce over shells making sure they are completely covered.
• 13 top with romano cheese and bake 35-45 minutes, until brown and bubbly.
• 14 let rest 10 minutes or so and serve.