Chesapeake Bay Crab Pesto Pasta

Chesapeake Bay Crab Pesto Pasta

Ingredients:

1 lb. crab meat

3 garlic bulbs (not cloves)

1/4 c. extra virgin olive oil

2 Tbsp. dry basil

2 Tbsp. dry parsley

1 c. walnuts

1/2 c. pine nuts

1 c. parmesan cheese, grated

1/2 c. Romano cheese, grated

8 c. small shell pasta, cooked


Directions:

In a food processor, finely chop nuts. Set aside.

Place garlic, 1/4 c. oil, basil and parsley in processor, finely chop.

Gradually add cheese, oil, and nuts until minced and paste like. If too pasty add more oil.

Fold in crab meat.

Place 2 cups of hot pasta in 4 bowls.

Spoon about 1 cup of mixture over pasta.

To serve warm/hot, place each bowl in microwave for 11/2 mins or put under hot broil for 2 mins.

Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

Ingredients:

9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped

1  can vegetable broth

1 tablespoon chopped fresh rosemary

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1 Large Jar your favorite Spaghetti sauce

3 cups shredded mozzarella cheese, divided

1 (4 ounce) package herb and garlic feta, crumbled

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until done.

Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in spaghetti sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.