Crab Stuffed Shells...Crabby Pasta!

1 pkg. Jumbo pasta shells, uncooked
1 1/2 cups Fresh crab meat
(or 2  6 1/2 oz. cans if your traps are empty!)
1 3/4 cups Ricotta cheese
1/3 cup Fresh parsley, chopped
2 tsp. Prepared horseradish
3 cups Your mama's favorite spaghetti sauce
(or a 30 oz. jar if your feeling lazt)

Heat oven to 350 degrees. Cook pasta according to package, drain. Lay flat on foil to cool. In large bowl, stir crabmeat, ricotta cheese, parsley and horseradish. Stuff each shell with approximately 1 tbsp. of crab mixture.
Pour 1 cup of sauce on bottom of a 9 x 13 inch baking pan. Place shells in pan; cover with remaining sauce. Cover with foil; bake 35 minutes.
Remove foil; bake 5 to 10 minutes or until hot and bubbly.

Makes 8 to 10 servings.

Shannon Hannon-Oliviero         


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