Saturday, April 4, 2015

Crab Stuffed Shells


12 oz. Lump Crabmeat, drained, and picked
6 large dry pasta shells
1/2 cup ricotta cheese
I clove garlic, finely chopped or grated
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste
I gallon size re-sealable zipper storage plastic bag
2 cups of marinara sauce (store bought or homemade)
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil


Preheat oven to 375 degrees Fahrenheit. Prepare pasta shells according to package directions. In medium bowl, combine crabmeat, ricotta cheese, garlic, parsley, salt and pepper.  Stir gently until combined.  Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells.  Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly.  Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.

Special Diet Considerations

Low calorie, Kid-friendly, Good source of Calcium, Good source of Protein

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