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
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.