Creamy Crab Stuffed Shells with Roasted Red Pepper Sauce
Ingredients:
1 lb. jumbo lump crab meat
1 box jumbo pasta shells
1 c. ricotta cheese
2 c. baby spinach
1 Tbsp. garlic, minced
1 c. roasted red peppers
1 c. chicken stock
1 Tbsp. balsamic vinegar
1/4 c. fresh basil
2 tsp salt, divided
4 tsp. freshly ground black pepper, divided
1/2 c. parmesan cheese
Directions:
Cook the shells according to package directions.
Meanwhile, combine crab meat, ricotta, spinach, garlic, 1 tsp. salt and 2 tsp. pepper in a small bowl. Set aside.
In a blender, combine roasted red peppers, chicken stock, balsamic vinegar, basil, remaining salt and pepper. Blend until smooth.
When the shells are cooked and easy to handle, fill each with two tablespoons of crab mixture.
In a 13x9” glass baking dish, pour 1/4 cup of red pepper sauce over the bottom.
Top with filled shell and remaining sauce.
Sprinkle with parmesan cheese.
Bake in the oven at 350?F for 25 minutes, until shells are warmed throughout.
