Categories: SEAFOOD

Ingredients

• 12 oz. Lump Crabmeat, drained
• 6 large dry pasta shells
• 1/2 cup ricotta cheese
• 1 clove garlic, finely chopped or grated
• 2 tablespoons finely chopped fresh parsley
• Salt and pepper, to taste
• I gallon size re-sealable zipper storage plastic bag
• 2 cups of marinara sauce (store bought or homemade)
• 1 tablespoon chopped fresh basil
• 2 tablespoons extra virgin olive oil

Directions

1. Preheat oven to 375 degrees F. Prepare pasta shells according to package directions. In medium bowl, combine crab-meat, ricotta cheese, garlic, parsley, salt and pepper. Stir gently until combined. Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells. Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly. Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.

2. NUTRITION INFORMATION

3. r one serving (342g)2 stuffed shells Calories 430 (from Fat 120), Fat 14g (Saturated 3.5g), Trans Fat 0g, Cholesterol 95mg, Sodium 770mg, Total Carbohydrate 51g, Fiber 4g, Sugars 15g, Protein 25g.

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