Crab and Cheese Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
20 jumbo pasta shells1 can lump crab meat (6-8 oz.)10 oz. part skim ricotta cheese1 egg4 cloves garlic, crushed½ cup grated Parmesan cheese½ cup shredded mozzarella cheesesalt and pepper, to taste1 cup fresh baby spinach, roughly chopped2 tbsp. fresh basil, chopped or 1 tsp. dried¾ cup fat free half and half½ cup grated Parmesan cheese¼ cup fresh baby spinach, chopped1 clove garlic, crushedshredded mozzarella cheese for sprinkling
Preheat the oven to 375° F. In a large bowl, mix together crab meat, ricotta cheese, egg, garlic, Parmesan, mozzarella, salt and pepper. Mix well and set aside.
Prepare the pasta according to the box directions until al dente. Rinse shells with cold water and drain well.
Mix the spinach and basil leaves into the cheese mixture. Gently fill each shell with the crab/cheese/spinach mixture. Place shells (open side up) in a baking dish.
In a bowl, stir together the half and half, remaining Parmesan, spinach and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15-25 minutes, until heated through and bubbly.
Makes 4 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user RSINDERS.
Prepare the pasta according to the box directions until al dente. Rinse shells with cold water and drain well.
Mix the spinach and basil leaves into the cheese mixture. Gently fill each shell with the crab/cheese/spinach mixture. Place shells (open side up) in a baking dish.
In a bowl, stir together the half and half, remaining Parmesan, spinach and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15-25 minutes, until heated through and bubbly.
Makes 4 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user RSINDERS.
Nutritional Info Amount Per Serving
- Calories: 663.5
- Total Fat: 27.4 g
- Cholesterol: 257.4 mg
- Sodium: 1,524.6 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 0.0 g
- Protein: 53.6 g
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