Sunday, March 9, 2008

Crab Stuffed Shells

64 oz whole tomatoes (in juice), hand crushed
1/2 lb fresh lump crab meat
4 cloves garlic, minced
1 onion, diced
1 carrot, minced
1 cup ricotta cheese
1/2 cup red wine
1/2 cup PLUS 2 tablespoons grated Asiago (divided)
1/4 cup PLUS 2 tablespoons shredded mozzarella (divided)
1 egg
4 tablespoons olive oil
2 tablespoons heavy cream
1/4 teaspoon nutmeg
white pepper
jumbo pasta shells, cooked and cooled

In a large pan, heat the olive oil then add onions, carrots and garlic and saute just until the garlic is fragrant, about 5 minutes. Add the wine, cook 2-4 minutes or until it reduces slightly. Add the tomatoes, simmer for until sauce thickens, about 20-25 minutes. Stir in cream. In a large bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup asiago, nutmeg, crab, salt, pepper and egg. Mix thoroughly. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Fill shells with 1 tablespoon of the cheese/crab mixture. Place filled shells in a single layer on the sauce. Shells can be placed very close together. Cover with remaining sauce and sprinkle with remaining cheese. Cover in foil and bake in a preheated 350 oven for 1/2 hour, then remove cover and bake an additional 15 minutes or until the cheese melts and the dish looks bubbly and hot.


Sandra said...

What do you use in place of the red wine in this recipe? Apple juice, chicken stock, water or maybe white grapejuice?

tawnya said...

Um, I haven't made this yet - it's on my "to try list"!

If I didn't just use cooking wine, I'd probably use chicken stock.

Dawna said...

Either diluted cider vinegar or a red wine vinegar would be a better substitue than chicken stock and would still give you the color you want to.