Crab & Spinach Stuffed Shells Recipe:
| For the shells: 1 Box jumbo pasta shells 1lb lump crab meat 12oz spinach 1 Egg 1/4 cup Parmesan cheese 1/4 cup Italian bread crumbs A pinch of basil Salt and Pepper For the Sauce: 2Tbsp butter 1 1/2 cup heavy whipping cream 1/4 Cup Parmesan cheese 2 sun-dried tomatoes Bring a large pot of water to a boil with pinch of salt and cook the pasta shells as directed on the packaging. Meanwhile wilt the spinach (frozen is okay, just thaw and dry very well). Let the spinach cool for a minute then add the crab meat, the Parmesan, the bread crumbs, egg, basil, salt and pepper. Drain and cool the shells. Stuff the shells with the filling and place in a casserole dish with just a bit of water so the shells don’t stick. Place in a pre-heated 350° oven and bake for 15-20 minutes. While the shells are warming back up put the 2 Tbsp of butter in a sauce pan, then add the heavy cream. When the butter and cream come to a simmer add the Parmesan cheese and |
