Conchiglioni pasta, also known as jumbo shells, is perfect for stuffing due to its large, conch-like shape. When filled with crab meat, it creates an elegant and delicious dish. Here’s a recipe for Conchiglioni stuffed with crab meat:
Ingredients
- 1 lb (450 g) conchiglioni pasta (jumbo shells)
- 1 lb (450 g) crab meat (fresh or canned)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup mayonnaise
- 1 lemon (zested and juiced)
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper, to taste
- 1 jar (24 oz) marinara sauce
- Olive oil, for drizzling
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the conchiglioni and cook until al dente, according to the package instructions.
- Drain and rinse under cold water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.
- Prepare the filling:
- In a large bowl, combine the crab meat, ricotta cheese, Parmesan cheese, mozzarella cheese, mayonnaise, lemon zest, lemon juice, minced garlic, parsley, chives, salt, and pepper.
- Mix until well combined.
- Stuff the shells:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in the bottom of a large baking dish.
- Fill each conchiglioni shell with the crab mixture and place them in the baking dish.
- Assemble and bake:
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 25-30 minutes, or until heated through and bubbly.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with additional parsley and grated Parmesan cheese if desired.
Enjoy your delicious Conchiglioni stuffed with crab meat!
