** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 F Cook pasta according to package directions, but do not add salt.
2. Drain in a colander. While pasta is cooking, prepare sauce.
3. In a large skillet, heat oil over medium-high heat.
4. Add garlic. Cook, stirring frequently, for 1 minute.
5. Reduce heat to medium-low; stir in tomatoes, oregano, and red pepper flakes.
6. Cover; simmer until sauce thickens, about 15 minutes.
7. In a medium bowl, combine crabmeat, ricotta, parsley, and black pepper.
8. Mix well. Spoon crabmeat mixture evenly into each shell.
9. Place in a large baking dish. Pour sauce over shells.
10. Bake until heated through, about 15 minutes. Divide shells among individual serving plates.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Cheese, Garlic, Olive Oil allergies.
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