Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 24 larges | Pasta shells |
| 2 cups | Imitation crabmeat; flaked |
| 2 cups | Part-skim ricotta cheese |
| 1 tablespoon | Chopped fresh parsley |
| ¼ teaspoon | Freshly ground black pepper |
| 1 teaspoon | Olive oil |
| 2 \N | Cloves garlic; minced |
| 1 can | (15 ounces) crushed tomatoes |
| ½ teaspoon | Dried oregano |
| ⅛ teaspoon | Crushed hot red pepper flakes |
FOR THE SAUCE
Source: Healthy Meals in Minutes 1 Preheat oven to 375ø F. Cook pasta according to package directions, but do not add salt. Drain in a colander.
2 While pasta is cooking, prepare sauce. In a large skillet, heat oil over medium-high heat. Add garlic. Cook, stirring frequently, for 1 minute.
Reduce heat to medium-low; stir in tomatoes, oregano, and red pepper flakes. Cover; simmer until sauce thickens, about 15 minutes.
3 In a medium bowl, combine crabmeat, ricotta, parsley, and black pepper.
Mix well.
4 Spoon crabmeat mixture evenly into each shell. Place in a large baking dish. Pour sauce over shells. Bake until heated through, about 15 minutes.
Divide shells among individual serving plates. Serve immediately.
Serves 8 PER SERVING: Calories 203 (28% from fat) Carbohydrates 24g Protein 13 g Sodium:
343 mg Fat: 6g Cholesterol: 23mg Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Feb 11, 1998