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Crab and Artichoke Stuffed Shells
Melissa Hart

Crab and Artichoke Stuffed Shells

Crab and artichoke make these shells feel like coast-town cafe food. The method stays weeknight friendly. Drain both canned ingredients. Drain them well. Extra brine loosens the filling and can tear the shells during serving.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 30 jumbo pasta shells
  • 15 oz whole-milk ricotta cheese
  • 8 oz lump crabmeat drained and picked over
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 5 oz frozen chopped spinach thawed and squeezed dry
  • 1 large egg
  • 1 tsp lemon zest
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and spread 1 cup marinara in a 9-by-13-inch baking dish.
  2. Boil the shells for 2 minutes less than the package directs, drain them and separate them on a baking sheet.
  3. Fold the ricotta, crab, artichokes, spinach, egg, lemon zest, salt, pepper and 1/2 cup mozzarella together without breaking up the crab too much.
  4. Fill each shell with about 2 tablespoons of the crab mixture and arrange the shells open-side up in the dish.
  5. Spoon the remaining marinara around and lightly over the shells and add the remaining mozzarella.
  6. Cover with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes, until bubbling and 165°F in the filling.
  7. Rest for 8 minutes before serving.