Ingredients
12
uncooked manicotti pasta shells (from 8-oz package)
1
jar (26 oz) tomato pasta sauce
1/4
cup dry white wine or nonalcoholic white wine
3/4
cup half-and-half
1
package (6 oz) frozen cooked salad shrimp, thawed
6
oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch pieces
1
box (9 oz) frozen asparagus cuts, thawed, coarsely chopped
1/2
cup chopped sun-dried tomatoes in oil, drained
1/3
cup cream cheese, softened
2
cups shredded mozzarella cheese (8 oz)
1/4
cup lightly packed cut-up strips fresh basil leaves
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package.
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.
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.
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.
