Crab and Spinach Stuffed Pasta Shells
These creamy crab and spinach stuffed pasta shells combine sweet crab meat, earthy spinach, and rich ricotta for the ultimate seafood pasta dish.
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
- Oven
Ingredients
Stuffing Mixture
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 cup lump crab meat flaked
- 1 cup claw crab meat (or imitation) chopped
- 1 1/2 cups fresh spinach chopped and sautéed
- 1 egg beaten
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Pasta and Sauce
- 12 jumbo pasta shells cooked al dente
- 1 cup marinara sauce or creamy lemon sauce
- 1/2 cup mozzarella cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, Parmesan, mozzarella, crab meat, spinach, egg, garlic powder, and black pepper.
- Fill each cooked pasta shell with the stuffing mixture.
- Spread 1 cup of marinara or creamy lemon sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish and top with the remaining sauce.
- Sprinkle extra mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for another 10 minutes, until golden and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For a flavor twist, try adding a pinch of red pepper flakes to the stuffing mixture.