| 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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