Shrimp Manicotti

Kilsharion Land


I made this the other night and my husband loved it. It's a fairly simple recipe and very, very tasty.

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 vote
30 Min
30 Min


1 qt
marinara (i prefer homemade; but, store bought works)
1 1/2 lb
shrimp (deveined and peeled)
2 clove
2 Tbsp
extra virgin olive oil
1/2 c
1/2 c
pecorino romano
1/2 c
1 c
fresh mozzarella
manicotti shells


1/4 c
1/4 c
pecorino romano
1/4 c


1Preheat the oven to 325 F
2Take a large pot and fill 2/3 full with water and bring to a boil.
3While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
4Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
5While 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.
6Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
7Place 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.
8As the shrimp cooks through, put them into the bowl with the cheeses.
9Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
10Fill the cooked shells with the mixture.
11Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
12Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
13Place in the oven and cook for 25 to 30 minutes.
14Remove and let sit for 10 to 15 minutes and serve.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian