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1
In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
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2
Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
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3
Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
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4
In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
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5
Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
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6
Rinse cooked manicotti with cold water and drain well. Set aside.
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7
Now prepare the FONTINA WHITE SAUCE recipe as follows:
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8
In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
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9
Blend in flour and cook, stirring until bubbly.
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10
Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
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11
Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
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12
CASSEROLE ASSEMBLY:
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13
Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
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14
Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
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15
Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
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16
Pour the Fontina White Sauce down the center of the casserole (lengthwise).
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17
Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
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18
At this point you may cool, cover, and refrigerate until next day.
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19
Bake uncovered at 375u00b0F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
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20
Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.
