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Add a photoServings: 8
Ingredients
- 24 lrg pasta shells
- 2 c. imitation crabmeat flaked
- 2 c. part-skim ricotta cheese
- 1 Tbsp. minced fresh parsley
- 1/4 tsp freshly grnd black pepper FOR THE SAUCE:
- 1 tsp extra virgin olive oil
- 2 x Cloves garlic chopped
- 15 ounce crushed tomatoes
- 1/2 tsp dry oregano
- 1/8 tsp crushed warm red pepper flakes
Directions
- 1 Preheat oven to 375F. Cook pasta according to package directions, but don't add in salt. Drain in a colander.
- 2 While pasta is cooking, prepare sauce. In a large skillet, heat oil over medium-high heat. Add in garlic. Cook, stirring frequently, for 1 minute.
- Reduce heat to medium-low; stir in tomatoes, oregano, and red pepper flakes. Cover; simmer till sauce thickens, about 15 min.
- 3 In a medium bowl, combine crabmeat, ricotta, parsley, and black pepper.
- Mix well.
- 4 Spoon crabmeat mix proportionately into each shell. Place in a large baking dish. Pour sauce over shells. Bake till heated through, about 15 min.
- Divide shells among individual serving plates. Serve immediately.
- Serves 8
- NOTES : I made this for dinner tonight. It was very good and the crabmeat was not overpowering. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 48 | |
| Calories from Fat 10 | 21% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 115mg | 5% |
| Potassium 247mg | 7% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.29g | 1% |
| Protein 7.41g | 12% |
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