Brad's crab florentine manicotti w/ parmesan, basil, caper sauce. To make the sauce: in a saucepan over medium heat melt butter. Fill each cooked shell with crab/cheese filling using clean hands. Place in a single layer in prepared baking dish.

Florentine Manicotti features shells stuffed with a creamy ricotta and spinach filling, then baked and topped with spaghetti sauce for a classic Italian meal. Stuff large, uncooked tubes of manicotti with a delectable blend of spinach, cottage and ricotta cheese. Manicotti shells are filled with a beefy stuffing before being slathered with tomato sauce and baked. You can have Brad's crab florentine manicotti w/ parmesan, basil, caper sauce using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Brad's crab florentine manicotti w/ parmesan, basil, caper sauce

It's of For the manicotti.
It's 2 cups of lump crab meat.
You need 2 cups of ricotta cheese.
Prepare 1 cup of chopped baby spinach.
It's 1 tsp of salt.
It's 1 tbs of minced garlic.
It's 1/2 cup of shredded parmesan.
It's 1 box of manicotti noodles.
You need of For the sauce.
You need 1/2 of medium onion, diced.
Prepare 1 tbs of olive oil.
It's 1 tbs of minced garlic.
It's 1 tbs of capers brined in white balsamic vinegar.
Prepare 2 cups of half and half.
Prepare 2 tsp of granulated chicken bouillon.
Prepare 1/4 cup of chopped fresh basil.
Prepare of Around 1/2 cup shredded mozzarella cheese.
You need of Other ingredients.
It's 1 1/2 cups of shredded mozzarella.
It's 1/2 cup of shredded parmesan.
You need of Fresh basil leaves for garnish.

Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. I love pasta, and my husband loves seafood. I combined them to create this dish, and he Cook manicotti according to package directions. In a small saucepan, melt butter.

Brad's crab florentine manicotti w/ parmesan, basil, caper sauce instructions

Boil 6 qts water in a large pot. Salt to taste. Add manicotti noodles and boil 6 minutes. Strain in a colander and rinse with cold water. They will seem too al dente, but they will soften in 15 to 20 minutes. This is how you dont overcook the noodles and they will hold together better when stuffing them..
While this is cooking mix the rest of the manicotti ingredients in a large mixing bowl..
Heat a large frying pan on medium heat. Add oil. Saute onions until they just start to brown. Add garlic and capers. Make sure to get a little caper brine in there too. Saute another 2 minutes..
Add cream, basil, and bouillon. Slowly bring to a simmer..
Meanwhile, stuff noodles with the filling. I used a butter knife. It seems to be a bit easier on the noodles..
Grease a 9x13 baking dish. Arrange stuffed noodles in it..
When sauce starts to simmer, slowly add mozzarella until sauce thickens a bit..
Pour sauce over noodles and top with remaining cheeses. Bake in a 375 degree oven for 10 minutes on the middle rack..
Change your oven over to high broiler. All broilers are different, so keep an eye on it. I went another 10 minutes. You want the cheese to just start browning on top..
Remove from oven and let stand 5 minutes. Serve with fresh basil leaves for garnish. Enjoy..

Stir in flour until smooth; gradually add milk. Cook spinach as directed and mix with Ricotta, Parmesan cheese and egg. This jumbo lump crab au gratin is decadently amazing. The crab is the star, but beautifully complimented by the Gruyere, cayenne and sauce. I usually serve it on his birthday.