Placing some bread in the oven to heat during time that the manicotti is sitting after being removed from the oven is a good addition. As well, you could mix a little more olive oil in with the garlic and then put basil, oregano and some crushed red pepper for a dip for the bread.
1 qtmarinara (i prefer homemade; but, store bought works)
1 1/2 lbshrimp (deveined and peeled)
2 Tbspextra virgin olive oil
1/2 cpecorino romano
1 cfresh mozzarella
1/4 cpecorino romano
How to Make Shrimp Manicotti
- Preheat the oven to 325 F
- Take a large pot and fill 2/3 full with water and bring to a boil.
- While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
- Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
- While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
- Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
- Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
- As the shrimp cooks through, put them into the bowl with the cheeses.
- Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
- Fill the cooked shells with the mixture.
- Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
- Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
- Place in the oven and cook for 25 to 30 minutes.
- Remove and let sit for 10 to 15 minutes and serve.