1 box (16-count size) raw manicotti
1 1/2 pound cooked, peeled, devined shrimp
8 tablespoons butter
1 cup finely chopped onions
1 cup finely chopped celery
1 cup finely chopped bell pepper, red or green
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 cup bread crumbs
1/2 cup shredded Parmesan cheese
2 eggs, well beaten
1 bunch green onions, finely chopped
1/4 cup chopped fresh parsley
2 jars (16 ounce size) Alfredo sauce
Preheat the oven to 300 degrees F. Grease a 9x13 baking dish.
Bring a pot of water to a boil over medium-high heat. Add the manicotti
shells and cook as directed on package. Drain well and let cool.
Meanwhile, coarsely chop the shrimp and add to a large bowl.
Heat a large skillet over medium heat. Add the butter, onions, celery, and
bell pepper. Cook, stirring, until the vegetables are soft.
Add the salt, pepper, thyme, red pepper, and oregano. Mix well then add the
mixture to the bowl with the shrimp.
Stir the bread crumbs, Parmesan, eggs, green onions, and parsley into the
shrimp mixture. Mix well.
Stuff the cooled manicotti shells with the shrimp mixture. Place the stuffed
shells in single layer in the greased baking dish.
Evenly pour the alfredo sauce over the shells. Cover the dish with aluminum
foil. Place in the oven and bake for 35 minutes at 300 degrees F.
Remove the foil and serve immediately. Enjoy.
Manicotti pasta shells are stuffed with a cooked shrimp, veggie, and
Parmesan filling and then topped with a creamy Alfredo sauce.
ready in: 30 to 60 minutes.