| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Low-fat, Pasta |
4 |
Servings |
INGREDIENTS
| 350 |
g |
Conchiglioni (large shells) |
| 200 |
g |
LF cream cheese |
| 2/3 |
c |
Skim milk |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Dried breadcrumbs |
| 2 |
ts |
Parmesan cheese; grated |
| 1 |
ds |
Salt & pepper |
| 1 |
|
Green onion; finely chopped |
| 1 |
|
Stalk celery; finely chopped |
| 1/2 |
sm |
Red pepper; finely chopped |
| 3 |
tb |
White wine |
| 3 |
tb |
LF creme fraiche |
| 350 |
g |
Crab meat in brine; drained (12 oz) |
| 3 |
tb |
Fresh white breadcrumbs |
| 2 |
tb |
Parmesan cheese; grated |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Red chili paste |
INSTRUCTIONS
FILLING
1. For filling. Put green onion and pepper in small pan with wine. Cover
and cook gently 3-4 mins until tender and wine is evaporated. Draw off
heat and add remaining filling ingredeints and mix well.
2. Cook pasta until al dente. Drain well then arrange upside down on
clean dish towel.
3. In small pan, put cream cheese, paprika and mustard and heat gently and
whick until smooth. Season to taste. Fill shells with crab mixture. Spoon
cheese sauce over base of shallow ovenproof dish and arrange shells on top.
4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover
dish with foil and bake at 425F for 15 mins. Uncover and return for a
further 5 mins.
Per serving:
514 calories, 8.8g fat (15% CFF)
3/5 g sat.fat, 79mg chol.
Contributor: "Low-Fat Pasta" Sue Maggs
Posted to recipelu-digest Volume 01 Number 322 by Cathleen
<catht@interlog.com> on Nov 28, 1997
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