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Dungeness Crab Stuffed Pasta Shells Print Email


2 cups cooked picked Dungeness Crab Meat or crab meat
12 oz jumbo Pasta Shells
1 TBS olive oil
2 gloves garlic, finely chopped
1 (15 ounce) can San Marzano tomatoes, chopped
Pinch red pepper flakes
1 tsp dried oregano
1/2 tsp salt, or to taste
2 cups Ricotta Cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan Cheese, divided
1 TBS fresh parsley, chopped
1/4 tsp freshly ground black pepper

Preheat oven to 375ºF. Cook pasta shells according to the package directions. Drain and rinse with cool water.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.

Stir in the tomatoes, red pepper, and oregano. Lower heat to medium-low. Partially cover the pan and simmer the mixture until the tomatoes break down, (about 15 minutes). Stir in the salt.

In a small bowl, combine crab meat, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper. Mix well.

Stuff each pasta shell with some of the ricotta mixture. Lay the stuffed shells in a baking dish and cover with the tomato sauce. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.

Bake 15 minutes or until the shells are heated through. Serve immediately.

Servings: 6
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