CRAB STUFFED SHELLS

Crab Stuffed Shells image

This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)

Provided by Aroostook

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (12 ounce) package jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 (15 ounce) can plum tomatoes, in juice,chopped
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
2 cups cooked crabmeat
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 375ºF.
Cook pasta shells according to the package directions.
Drain and rinse with cool water.
Sauce: In a large skillet, heat the oil over medium-high heat.
Add the garlic and sauté for 1 minute.
Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
Cover the pan and simmer the mixture 15 min.
Stir in the salt.
Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
l.
Stuff each pasta shell with some of the ricotta mixture.
Lay the stuffed shells in a baking dish Add tomato sauce.
Sprinkle the remaining Parmesan cheese over the sauce.
Bake 20 min or so until sauce is bubbly.

*** Explore more Crab Stuffed Shells Recipes »

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