Guest Author - Vanette (Vannie) Ryanes
Serve these Jumbo Pasta Shells stuffed with crab, green pepper and red onion as part of your main meal or as unusual appetizers.
24-30 Jumbo pasta shells
12 oz. crab meat
1 tbsp. of green pepper, finely chopped
1 tbsp. of red onion, finely chopped
3 tbsp. margarine, divided
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divided
1/2 cup low-fat mayonnaise
2 tbsp. flour
1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. melted margarine until tender.
2. Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.
3. Melt 2 tbsp. of margarine in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning. Bake for 30 minutes or until bubbling.
From: National Pasta Association
Hint: If you plan to serve as an appetizer place the stuff shells on a serving platter before spooning the cheese sauce over them. Sprinke a little paprika over shells and place flat parsley around the edges.