Seafood and Asparagus Manicotti

This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab. ...MORE + LESS -

12 uncooked manicotti pasta shells

1 jar (750 mL) tomato pasta sauce

1/4 cup (50 mL) dry white wine or nonalcoholic white wine

3/4 cup (175 mL) half-and-half

1 pkg (6 oz) frozen cooked salad shrimp, thawed

6 oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch/6 mm pieces

1 box (9 oz) frozen asparagus cuts, thawed, coarsely chopped

1/2 cup (125 mL) chopped sun-dried tomatoes in oil, drained

1/3 cup (75 mL) cream cheese, softened

2 cups (500 mL) shredded mozzarella cheese

1/4 cup (50 mL) lightly packed cut-up strips fresh basil leaves

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1

Heat oven to 350ºF. Cook and drain pasta as directed on package.
2

Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
3

In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
4

Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.

Make Ahead: This recipe can be assembled the night before and refrigerated. Increase first bake time to 35 minutes.
How-To: To cut basil into strips, stack several basil leaves, roll them up tight, and slice across the vein with a sharp knife. Fluff with fingertips to separate.