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Manicotti with Shrimp and Anchovy Filling

4 star rating
 

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Submitted by: Virginia McCown

 

These manicotti are filled with a mixture of ricotta and parmesan cheeses, cooked spinach, shrimp, anchovies and basil, then baked with prepared spaghetti sauce.
 

Ingredients

  • 8 ounces manicotti shells, uncooked
  • 1 lb fresh spinach (frozen is ok)
  • 1 egg, beaten
  • 15 ounces ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup small cooked frozen shrimp, thawed
  • 1/2 cup diced anchovies, drained
  • 2 tablespoons chopped fresh basil
  • 2 1/2 cups spaghetti sauce

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Method

Cook manicotti according to package directions; drain and cool on waxed paper. Wash the spinach thoroughly and place in large pan with 1 tablespoon of water. Cover lid and cook over low heat 5-10 minutes. Drain, pressing in a colander to make sure most liquid is gone. Chop the spinach and set aside. Combine egg, cheeses, spinach, shrimp, anchovies, and basil for the filling; spoon into manicotti. Place shells in single layer in some of the sauce in bottom of 9x13-inch baking dish or pan. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. about 40 minutes. Remove foil and bake an additional 10 minutes.

 

Notes:

 

Number of Servings: Four

 

Submitted by: Virginia McCown ()

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