Dungeness crab season is underway on the Pacific coast, inspiring me to get in the kitchen and cook. The result is this recipe for Crab-Stuffed Pasta Shells with White Cheese Sauce and Pesto. Whether served individually as an appetizer, or as a main dish, they are delicious.
The shells are stuffed with ricotta and crab meat, then nestled in a white cheese sauce for baking. Before serving, they are drizzled with a fresh green pesto sauce. I popped them under the broiler to get them a little brown before adding the pesto.
This dish makes as easy appetizer as the components can be made ahead of time, then assembled and popped in the oven before serving.
I love the presentation in the clam shell baking dishes. These are genuine clam shells that do well in the oven and even under a hot broiler for a short period of time. I wash them in the dishwasher after using and they are ready to go the next time I need them. They are usually available at kitchen stores or you can get them through Amazon, of course!
Here is my recipe for Crab Stuffed Shells.
Ingredients
- 1/2 pound extra-large pasta shells
- For the filling:
- 3/4 cups whole milk ricotta cheese
- 1/4 cup Parmesan cheese (grated)
- 1/3 cup Mozzarella (grated)
- 6 ounces crab meat
- For the sauce:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup whole milk
- 3/4 cup Gouda or Gruyère cheese (grated)
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- For the garnish:
- 4 tablespoons prepared pesto (homemade or jarred)
- Chopped fresh parsley
- Additional grated Parmesan cheese
Instructions
- Boil the pasta shell in water until al dente. Do not overcook or they will fall apart when yo try to stuff them. Drain and set aside to cool
- For the filling:
- Drain the crab meat on paper towels until any excess moisture is removed. To a medium bowl add the ricotta cheese, Parmesan cheese, and Mozzarella cheese. Stir with a spoon until combined. Gently fold in the crab meat. Set aside.
- For the sauce:
- Melt the butter over medium heat. Add the flour and cook for one minute stirring constantly. Slowly add the milk, whisking constantly until smooth. Cook for 2-3 minus. Remove from stove. Add the cheese, white pepper and salt. Stir until the cheese is completely melted. Pour the cheese sauce into the bottom of a casserole dish or into individual, oven proof baking dishes. Spoon the filling into the pasta shells, dividing it equally. You'll have to estimate how much to put in each shell. Place the filled shells on top of the white sauce and bake in a 350 degree oven until hot, bubbly and heated through. Pop under the broiler for more color and a little crust. Sprinkle with chopped parsley, extra cheese and drizzle with pesto sauce.