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Manicotti Shrimp Marinara Recipe

Pasta Dish    

1      Reviews
Manicotti Shrimp Marinara Recipe heats Worcestershire sauce, butter, celery salt, parsley, garlic and pepper sauce then adds spinach and lettuce to wilt before adding cottage cheese and egg to stuff into cooked manicotti.
Food Category:    Seafood
Cuisine Origin:    Italian
    • Servings:4
    • Nutrition facts:1228 calories35.3 grams fat
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  • 3/4 pound peeled, deveined shrimp, fresh or frozen
  • 1 package (10 ounces) frozen chopped spinach
  • 1/3 cup butter or margarine, melted
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon liquid hot pepper sauce
  • 1 1/2 cups chopped lettuce
  • 1/2 cup chopped green onions and tops
  • 1/2 cup chopped parsley
  • 2 cloves garlic, peeled and minced
  • 1/2 cup dry curd cottage cheese
  • 1 egg, beaten
  • 8 (4 ounces) manicotti shells
  • 1 jar (32 ounces) thick spaghetti sauce
  • 2 tablespoons Parmesan cheese


  • Thaw shrimp if frozen. Preheat oven to 350 degrees. Thaw spinach; drain. Melt butter in a medium-sized saucepan; blend in Worcestershire sauce, celery salt, salt and liquid hot pepper sauce. Add vegetables; simmer for 10 minutes or until tender.
  • Add cottage cheese and egg to vegetable mixture.
  • Prepare manicotti according to package directions. Stuff manicotti shells with equal amounts of vegetable mixture.
  • Spread one cup spaghetti sauce in bottom of large casserole dish. Add stuffed manicotti shells to same dish and cover with additional cup of spaghetti sauce, spread evenly over shells. Cover casserole dish with aluminum foil, crimping it to edges of dish.
  • Bake at 350 degrees for 30 minutes. Remove and uncover.
  • Combine remaining spaghetti sauce and shrimp; spread mixture over casserole.
  • Bake 7 to 10 minutes longer or until shrimp are opaque in the center when cut with a knife. Remove from oven; sprinkle Parmesan cheese over top of casserole.
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