1cup Frozen Chopped Spinach, defrosted
1cup Crab Claw Meat
15oz Ricotta Cheese
1/2cup Parmesan Cheese
1tsp Creole Seasoning of Choice
Tomato Alfredo Sauce
3 Garlic Cloves, minced
3c Heavy Cream
8oz Fresh Parmesan, shredded
1/4c Lemon Juice
1/2tsp Black Pepper
14oz Crushed Tomatoes
Cook your jumbo pasta shells according to the packaging. Make sure they are al dente.
In a medium size bowl, fully combine crab meat, spinach, ricotta, parmesan, and seasoning. Sit to the side.
To make your sauce, melt butter in a large skillet or pot.
Stir in your minced garlic.
Once your garlic starts to caramelize, pour in heavy cream.
When the heavy cream comes to a light simmer, slowly start to stir in shredded parmesan. (I recommend a 1/4 cup at a time to ensure that the cheese melts properly.
Once the cheese has melted, stir in crushed tomatoes, lemon juice, salt and pepper.
Simmer on low for 10 minutes.
Now it’s time to stuff your jumbo pasta shells. Add enough filling to completely stuff each shell.
Take your 9×13 baking dish and cover the bottom with Tomato Alfredo Sauce.
Place each shell in one single layer in your baking dish. Try not to overlap.
Pour more sauce over your stuffed shells.
Sprinkle your remaining parmesan and mozzarella cheese on top of the sauce.
Bake for 25 minutes, or until all the cheese has melted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes