Shirley's Recipes

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Name: Cocktailed Crab-Stuffed Shells
Key Ingredient: crabmeat
Preparation: casserole
Cuisine: Italian
Source: Advertisement
Food Group: seafood
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: 1:25
Servings: 8

30 jumbo shells (from a 12 ounce package), uncooked
1-1/2 cups (2 6-1/2 ounce cans) lump crabmeat, drained
1-3/4 cups (15 ounce) ricotta cheese
1/3 cup chopped fresh parsley
2 teaspoons prepared horseradish
3 cups (30 ounce jar) spaghetti sauce
1/4 to 1/2 cup freshly grated Parmesan cheese

Heat oven to 350F. Cook pasta according to package directions; drain. Lay flat on foil to cool. In large bowl, stir together crabmeat, ricotta cheese, parsley and horseradish. Stuff each shell with about 1 tablespoon crab mixture. Pour 1 cup sauce on bottom of 13 x 9 x 2-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. Add Parmesan cheese for the last 2 or 3 minutes.

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