Crab Stuffed Pasta Shells
3 170g cans crabmeat, drained or imitation crab (pollock)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
24 jumbo pasta shells
2 tbsp butter, margarine or olive oil
3 cups spaghetti sauce
1/2 cup cream
1/4 cup grated parmesan cheese
1. In a medium bowl, gently mix together the crabmeat, cheeses, parsley, salt and pepper. The crabmeat should remain in chunks.
2. Boil the pasta shells until they are al dente but still firm. Drain and stir in butter to keep the shells from sticking together. Holding the shells open, fill with enough crab mixture that they're stuffed but not overflowing.
3. Stir the cream into the spaghetti sauce, then spread the sauce in the bottom of a 9 x 13 baking dish. Arrange the stuffed shells in the dish and sprinkle with parmesan.
4. Cover with foil and bake at 350°F (180°C) for 30 minutes, then uncover and on lowest oven rack, put under the broiler until cheese on top is slightly browned. Serve shells with a bit of the sauce spooned around them.
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