Description
Decadent jumbo pasta shells stuffed with a creamy crab mixture and baked in a rich, homemade garlic Alfredo sauce topped with melted mozzarella.
Ingredients
Scale
- 12–15 Jumbo pasta shells
- 1 lb Lump crab meat, drained
- 8 oz Cream cheese, softened
- 2 cups Heavy cream
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Parmesan cheese, freshly grated
- 2 cups Mozzarella cheese, shredded
- 1 tbsp Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook jumbo shells for 2 minutes less than the package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Whisk in heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until smooth and thickened. Remove from heat.
- In a mixing bowl, fold together softened cream cheese and lump crab meat until well combined.
- Pour a layer of the prepared Alfredo sauce into the bottom of a 9×13 baking dish.
- Stuff each cooked shell generously with the crab mixture and place them side-by-side in the dish.
- Pour the remaining Alfredo sauce over the shells and top with shredded mozzarella cheese.
- Bake at 375F (190C) for 20-25 minutes until the cheese is golden and bubbling. Garnish with fresh parsley before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American