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Stuffed Shells with Crab Ricotta recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/07/04 : Stuffed Shells with Crab Ricotta
"Stuffed Shells with Crab Ricotta"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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1/2 lb. Large pasta shells for stuffing
2 teaspoons safflower oil
2 cups part skim Ricotta cheese
1/2 cup grated low fat Swiss Lorraine cheese
1 lb. Fresh or canned crab meat
2 teaspoons garlic powder
1 teaspoon garlic powder
1 teaspoon white pepper
2 tablespoons parsley
1/2 cup chopped onion
1/2 cup chopped pepper
1 clove garlic, minced
2 teaspoons olive oil
2 cups chopped plum tomatoes and juice
1/4 cup tomato paste
1 bay leaf
1 teaspoon oregano
Salt and pepper to taste
Rapidly boil pasta shells in a large quantity of water until tender, but firm to the bite. Drain, return to pot and toss with safflower oil to keep them from sticking together. In a mixing bowl, combine the Ricotta, Swiss, garlic powder, crab meat, white pepper and parsley. Stuff filling into shells and place in a large baking pan that's been sprayed with non-stick oil. Sauté onion, pepper and garlic in olive oil. Add remaining ingredients and rapidly cook down until sauce has thickened. Remove bay leaf and spoon over stuffed shells. Bake in oven at 350 degrees for 30 minutes. Makes 6 servings.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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