Crab and Cheese Stuffed Shells

Posted by francis keyser Monday, January 24, 2011
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1

These shells were very good but the sauce was amazing.  I do have to tell you upfront however that I am ashamed of how the sauce was made... I used ketchup...  I know, I know I should hang my head in shame, especially with my Italian beloved Zo.  But even she love the sauce. Why did I do it?  While at the store I forgot to pick up tomato sauce, it was to late to pick any up so I said what can be substituted for tomato sauce?  All over the web I saw people saying ketchup, so I tried it.  I knew ketchup was salty though so I made sure not to really add any salt to the sauce other than what was in the ketchup. This sauce was so good I will always use ketchup when making this recipe, even if it is sacrilege! Enjoy our Crab and Cheese Stuffed Shells and my sacrileges sauce!

Ingredients:
Shell Filling
1 package 12 oz Jumbo Shells
1 6 oz can crab meat
2 eggs
6 oz cottage cheese
4 oz cream cheese
2/3 cup ricotta
2 cups fresh mozzarella (shredded)
2 tbsp Romano (finely grated)
2 tbsp Parmesan (finely grated)
1/4 cup shallot (diced)
1/4 cup green onion (diced)
1 tbsp 1/2 tsp fresh baby dill (diced)
2 tsp Italian bread crumbs
Fresh crack pepper (to taste)
Kosher salt (to taste)

Sauce
1/4 cup Hunts ketchup (optionally you can use tomato sauce)
1 cup white onion (chopped)
2 cups baby Bella mushrooms (chopped)
1/2 cup sun dried tomatoes in oil (drained, chopped)
2 tbsp Parmesan (finely grated)
2 tbsp Romano (finely grated)
3 tbsp 1 tsp fresh chives (chopped)
1/4 cup volcanic lemon juice
1/2 tsp paprika
1/2 tsp cayenne
1/4 tsp oregano
1/2 tsp thyme
1 tsp garlic powder
1 1/2 cup red table wine (1 cup in sauce right away 1/2 cup when turning heat down)
Fresh crack pepper (to taste)
2 pinches Kosher (1/2 tsp if you are using tomato sauce)
1/3 cup Irish butter

Filling
Combine all ingredients in a large mixing bowl, cover and chill until ready to use.

Sauce
Combine all ingredients except 1/2 cup of the wine and the ketchup in a medium sauce pan. Turn heat to low and once the butter has melted stir all items together, turn heat to medium high and bring to a simmer. Turn heat to medium low and let cook for 10-15 minutes, stirring often.  Add 1/2 cup wine and ketchup to sauce and turn heat to low and let flavors meld for 5-10 minutes.

Stuffed Shells
While making the sauce, boil pasta according instructions on package.  Fill each shell evenly and bake on a nonstick baking sheet according to directions on package.


Place 3-5 shells on each plate and drizzle with sauce.  Serve while still hot with a chive and freshly grated Parmesan garnish.  Enjoy!

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