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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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!! =) 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 |
Directions:
1. Preheat oven to 375ºF.
2. Cook pasta shells according to the package directions.
3. Drain and rinse with cool water.
4. Sauce: In a large skillet, heat the oil over medium-high heat.
5. Add the garlic and sauté for 1 minute.
6. Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
7. Cover the pan and simmer the mixture 15 min.
8. Stir in the salt.
9. Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
10. l.
11. Stuff each pasta shell with some of the ricotta mixture.
12. Lay the stuffed shells in a baking dish Add tomato sauce.
13. Sprinkle the remaining Parmesan cheese over the sauce.
14. Bake 20 min or so until sauce is bubbly.
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