Don’t be fooled by the title, this recipe is super easy to make and will have your family begging for more! Serve with a salad and a glass of wine for an elegant dinner.
Shrimp and ricotta manicotti
1 box manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 egg yolk
1/2 cup chopped fresh basil
1 pound shrimp, peeled and de-veined
1 TBS extra virgin olive oil
Salt and pepper to taste
Bring a large pot of water to boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stiring occassionally, 8-10 minutes. Drain.
In a skillet, heat oil over medium heat. Sprinkle shrimp with salt and pepper and cook until pink, 5-7 minutes. Do not overcook. Let shrimp cool and cut into small pieces.
In a large bowl, combine the ricotta, Parmesan cheese, egg yolk, basil, shrimp and salt and pepper.
Preheat oven to 350 degrees. Butter a 13×9 baking dish.
Fill the manicotti with the shrimp mixture and place in the prepared baking dish. Top the manicotti with bechamel sauce and bake until top is golden brown, 10-15 minutes. Serve immediately.
Bechamel sauce (makes 2 cups)
2 1/2 TBS unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk (2% milk is okay, too)
1/2 tsp salt
1/4 tsp freshly ground pepper
Pinch of nutmeg
In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes. Do not allow the sauce to boil. Remove from the heat and stir in the salt, pepper and nutmeg.
Recipe adapted from Giada De Laurentiis
