| Ingredients: |
1 large onion, chopped
1 large clove garlic, grated
1 T. olive oil
1 can crab meat, drained and picked over
1/2 cup chopped green onions
1/2 cup freshly grated dry jack cheese
25 to 30 jumbo pasta shells
2 cup medium white wine sauce (basic white sauce using half milk and half dry white wine)
2 T. freshly grated Parmesan cheese
8 ounces ricotta cheese
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| Preparation - Directions: |
Saute onion and garlic in oil until tender. Remove from heat and mix in crab meat, ricotta cheese, green onion and jack cheese. Set aside. Cook shells per package directions, drain and rinse. Fill with crab mixture.
Cover the bottom of a 2-1/2 quart baking dish with half the white wine sauce. Arrange shells, filling side up, over sauce. Spoon remaining sauce over shells and sprinkle with Parmesan cheese. Bake, covered in a 350° oven for 15 minutes; uncover and cook 15 minutes longer or until hot and bubbly. Serve immediately.
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