Crab Stuffed Shells with Spinach & Artichoke
Indulge in a decadent meal with crab stuffed shells featuring succulent Phillips Seafood crab, spinach & tangy artichoke. Each bite is bursting with fresh crab flavor, enhanced by a luscious tomato sauce and creamy cheese blend. This easy-to-make recipe is perfect for a quick weeknight dinner leading into a delicious leftover lunch the next day. Feel free to customize with your favorite sauce or try making your own for a truly gourmet experience. Say goodbye to summer with a memorable pasta dish that will leave you craving more hot evening summer evenings sharing a delicious meal with loved ones.
Ingredients:
- 1 box jumbo pasta shells
- 1 jar of your favorite red sauce
- 1/2 pound Phillips crab meat - I used the premium special crab but feel free to use any of the delicious Phillips crab!
- 1 (14 oz) jar marinated artichoke hearts, chopped - reserve 2-3 tablespoons of the marinating liquid
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1-2 cups shredded mozzarella cheese or Italian cheese blend - depends on how cheesy you want it
- 4 cloves garlic, minced
- 2 teaspoon dried basil
- 2 teaspoon dried oregano
- red pepper flakes to taste
- Salt and pepper, to taste
Optional :
- cherry tomatoes - halved
- ½ cup fresh chopped basil, oregano, and/or parsley
Instructions:
1. Preheat your oven to 350°F and put about a cup of sauce in a 9x13 baking dish to form a nice sauce layer to put our stuffed shells in.
2. Boil the jumbo pasta shells according to package instructions until al dente about 9 min. Drain, rinse with cold water, and set aside to cool-you can toss them in a little olive oil to avoid them sticking.
3. In a large mixing bowl, combine the crab meat, chopped artichoke hearts, reserved marinating liquid, drained spinach, ricotta cheese, Parmesan cheese, mozzarella cheese, minced garlic, dried basil, dried oregano, red pepper flakes, fresh chopped herbs (optional), salt, and pepper. Mix well to combine.
4. Stuff each cooked pasta shell with a generous spoonful of the crab and spinach/artichoke/cheese mixture and place in the prepared baking dish.
5. Once all shells are stuffed, drizzle with a little olive oil, a dousing of the remaining sauce and sprinkle with additional Parmesan cheese. Now is when you can add some cherry tomatoes in the space between the shells with some fresh basil if you’re using it!
6. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown.
8. Serve the crab stuffed shells with spinach & artichoke hot, garnished with more fresh basil or parsley if desired. Enjoy!