| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 24 | lg | Pasta shells |
| 2 | c | Imitation crabmeat; flaked |
| 2 | c | Part-skim ricotta cheese |
| 1 | tb | Chopped fresh parsley |
| 1/4 | ts | Freshly ground black pepper |
| 1 | ts | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | cn | (15 ounces) crushed tomatoes |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Crushed hot red pepper flakes |
INSTRUCTIONS
FOR THE SAUCE Source: Healthy Meals in Minutes 1 Preheat oven to 375° F. Cook pasta according to package directions, but do not add salt. Drain in a colander. 2 While pasta is cooking, prepare sauce. In a large skillet, heat oil over medium-high heat. Add garlic. Cook, stirring frequently, for 1 minute. Reduce heat to medium-low; stir in tomatoes, oregano, and red pepper flakes. Cover; simmer until sauce thickens, about 15 minutes. 3 In a medium bowl, combine crabmeat, ricotta, parsley, and black pepper. Mix well. 4 Spoon crabmeat mixture evenly into each shell. Place in a large baking dish. Pour sauce over shells. Bake until heated through, about 15 minutes. Divide shells among individual serving plates. Serve immediately. Serves 8 PER SERVING: Calories 203 (28% from fat) Carbohydrates 24g Protein 13 g Sodium: 343 mg Fat: 6g Cholesterol: 23mg Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Feb 11, 1998
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