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Photo for - Crab Stuffed Pasta Shells

Crab Stuffed Pasta Shells

This hearty pasta dish is perfect for entertaining.

  • Yields: 8 servings
  • Preparation: 85 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tsp (7mL) Italian seasoning
  • 1 pinch hot pepper flakes
  • 1 pinch pepper
  • 28 oz (796mL) canned diced tomatoes
  • 1 1/2 cups (375mL) pasta sauce, or stewed tomatoes
  • 1 tbsp (15mL) granulated sugar
  • 20 jumbo pasta shells, approx.
  • 2 cups (500mL) Nordica 2%
  • 2 cups (500mL) IVANHOE - Mozzarella, shredded
  • 1/2 cup (125mL) BLACK RIVER - Parmesan, grated
  • 1 egg
  • 8 oz (250g) frozen crab meat, thawed, drained well
  • 4 green onions, minced
  • 1/4 cup (50mL) fresh parsley, chopped

Instructions

  1. In skillet set over medium heat, melt Gay Lea salted butter. Add onion, garlic, Italian seasoning, hot pepper flakes and pepper; cook, stirring for 3 minutes. Pour in diced tomatoes, pasta sauce and sugar; bring to boil. Reduce heat and simmer for 30 minutes or until thickened. Spread half of sauce in bottom of 13 x 9-inch glass baking dish.
  2. Meanwhile, in large pot of boiling salted water, cook pasta shells for about 12 minutes or until tender but still firm. Drain well. Rinse under cold running water to cool. Drain again.
  3. In bowl, stir together Nordica Cottage Cheese, 1-1/2 cups of the Mozzarella, half of the Parmesan, egg, crab meat, onions, parsley and pepper. Spoon 2 tablespoons of crab filling into each pasta shell. Arrange shells in single layer on top of pasta sauce. Drizzle remaining sauce over; sprinkle with remaining Mozzarella and Parmesan.
  4. Bake, uncovered, in centre of preheated 375 F (190 C) over for 30 minutes or until sauce is bubbling and filling is warmed through. Let stand for 10 minutes before serving.
Photo of - Crab Stuffed Pasta Shells

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tsp (7mL) Italian seasoning
  • 1 pinch hot pepper flakes
  • 1 pinch pepper
  • 28 oz (796mL) canned diced tomatoes
  • 1 1/2 cups (375mL) pasta sauce, or stewed tomatoes
  • 1 tbsp (15mL) granulated sugar
  • 20 jumbo pasta shells, approx.
  • 2 cups (500mL) Nordica 2%
  • 2 cups (500mL) IVANHOE - Mozzarella, shredded
  • 1/2 cup (125mL) BLACK RIVER - Parmesan, grated
  • 1 egg
  • 8 oz (250g) frozen crab meat, thawed, drained well
  • 4 green onions, minced
  • 1/4 cup (50mL) fresh parsley, chopped