Crab-Stuffed Pasta Shells

Dinner

 This hearty pasta dish is perfect for entertaining.

  • Total Preparation Time: 125 minutes

Makes 8 servings

Rating: 3 Stars

Ingredients

2 tbsp25 mLGAY LEA - Salted Butter
1 1 Large Onion, chopped
2 2 Garlic Cloves, minced
1 1/2 tsp7 mLItalian Seasoning
1 pinch1 pinchHot Pepper Flakes
1 pinch1 pinchPepper
28 oz796 mLCanned Diced Tomatoes
1 1/2 cups375 mLPasta Sauce Or Stewed Tomatoes
1 tbsp15 mLGranulated Sugar
20 approx 20 approx Jumbo Pasta Shells
2 cups500 mLNordica Cottage Cheese
2 cups500 mLIvanhoe Mozzarella Cheese
1/2 cup125 mLIvanhoe Parmesan Cheese, grated
1 1 Egg
8 oz250 mLFrozen Crabmeat, thawed, drained well
4 4 Green Onions, minced
1/4 cup50 mLFresh Parsley, chopped
1/2 tsp2 mLPepper
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Instructions

  1. In skillet set over medium heat, melt butter. Add onion, garlic, Italian seasoning, hot pepper flakes and pepper; stir for 3 minutes. Add 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 9” x 13” 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. Preheat oven to 375°F (190°C).
  4. In bowl, mix together cottage cheese, 1 1/2 cups (375 mL) Mozzarella, ¼ cup (50 mL) Parmesan, egg, crabmeat, onions, parsley and pepper. Spoon 2 tablespoons of filling into each pasta shell. Arrange shells in single layer on top of pasta sauce. Drizzle remaining sauce over shells, then sprinkle with remaining Mozzarella and Parmesan.
  5. Bake, uncovered, in centre of oven for 30 minutes or until sauce is bubbling and filling is warmed through. Let stand for 10 minutes before serving.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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People in this conversation

  • Cassie

    This was really nice. Had to change some things around due to sizing differences in Australia with jars and cans. Used one 400ml can of tomatoes and a 570ml jar of pasta sauce. Next time I make this (and there will be a next time!) I will use less green onion as it was a little overpowering (could also be size differences?). Can be made vegetarian quite easily by omitting the crab meat.

    from Sydney NSW, Australia

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Ingredients

2 tbsp25 mLGAY LEA - Salted Butter
1 1 Large Onion, chopped
2 2 Garlic Cloves, minced
1 1/2 tsp7 mLItalian Seasoning
1 pinch1 pinchHot Pepper Flakes
1 pinch1 pinchPepper
28 oz796 mLCanned Diced Tomatoes
1 1/2 cups375 mLPasta Sauce Or Stewed Tomatoes
1 tbsp15 mLGranulated Sugar
20 approx 20 approx Jumbo Pasta Shells
2 cups500 mLNordica Cottage Cheese
2 cups500 mLIvanhoe Mozzarella Cheese
1/2 cup125 mLIvanhoe Parmesan Cheese, grated
1 1 Egg
8 oz250 mLFrozen Crabmeat, thawed, drained well
4 4 Green Onions, minced
1/4 cup50 mLFresh Parsley, chopped
1/2 tsp2 mLPepper
Add to Shopping List

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