Crab Stuffed Shells

 

A decadent pasta dinner you won’t soon forget. It could not be any easier and more delicious. The Philadelphia Cooking Creme was the star of the show! The Italian Cheese and Herb flavor is unbelievable!

Crab Stuffed Shells

6 ounce(s) of Jumbo Pasta Shells

1 Croissant

1 Shallot

10 Ounce Tub of Philadelphia Cooking Crème Italian Cheese & Herb

1 Cup of Crab Meat

1 Tablespoon Cooking Sherry

Preheat oven to 350 degrees.

In large pot filled with boiling salted water, boil pasta shells according to package directions. About 10 minutes.

Meanwhile; in food processor place croissant that has been torn into pieces and shallot that has been peeled. Pulse until croissant is processed into a bread crumb consistency. Pour bread crumbs into bowl add half of the tub (5 oz) of Philadelphia Cooking Creme and then add crab meat. Stir ingredients together.

Drain Pasta and stuff each shell with cooking creme stuffing. Place into baking dish.

In small sauce pan on low, heat up remaining (5 oz) cooking creme and 1 tablespoon sherry, stirring often. Take half of the creme sauce and pour over stuffed shells. Place shells in a preheated 350 degree oven and bake for 30-35 Minutes. Remove shells from oven and pour remaining sauce over shells and serve. Enjoy<3

This entry was posted in Appetizer, Main Dish, Pasta, Seafood and tagged , , , , , . Bookmark the permalink.

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