Ingredients

  • 2 boxes Manicotti Noodles
  • 30 ounces Ricotta Cheese
  • 8 ounces Italian Five Cheeses
  • 1/4 cup Diced Fresh Cilantro
  • 1/4 cup Diced Garlic Chives
  • Salt and Pepper to taste
  • 1 Stick of Butter
  • 2 lbs. Fresh Shrimp (optional frozen)
  • 2 4-ounce cans of Crab Meat (drained)
  • 2 15-ounce jars of Garlic Alfredo Sauce
  • 30 ounces Small Curd Cottage Cheese

Directions

  • Boil the Manicotti noodles per directions on box. Let cool.
  • Mix the small curd cottage cheese, ricotta cheese, and the Italian Five cheese in medium bowl. Blend in 1/8 cup of Cilantro and 1/8 cup of diced garlic chives into cheese mixture. Stuff the manicotti noodles with the cheese and spice mixture and place in two greased 9″ X 12″ casserole dishes.
  • Mix the small curd cottage cheese, ricotta cheese, and the Italian Five cheese in medium bowl. Blend in 1/8 cup of Cilantro and 1/8 cup of diced garlic chives into cheese mixture. Stuff the manicotti noodles with the cheese and spice mixture and place in two greased 9″ X 12″ casserole dishes.
  • In a 12″ skillet, mix shrimp, butter, 1/8 cup of diced cilantro, and 1/8 cup of diced garlic chives. Cook for approximately five minutes on medium heat until shrimp is white in color. Add the drained crab and Alfredo sauce and simmer for seven minutes. Salt and pepper to taste. Evenly divide the shrimp and crab mixture over into the two casserole dishes covering the noodles completely.
  • Preheat oven to 400 degrees. Cover dishes with aluminum foil and place in heated oven. Cook for thirty minutes and then remove.
  • Best served after dish cools to room temperature.

To make less, just cut ingredients in half.