A delightful twist on a classic dish, these stuffed shells are filled with a creamy crab and spinach mixture, topped with a luscious cheese sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Rinse the shells with cold water to prevent sticking.
In a saucepan, melt the butter over medium heat.
Use a whisk to ensure the butter melts evenly.
Whisk in the flour and cook for 2-3 minutes to form a roux.
Cooking the roux removes the raw flour taste.
Gradually add the milk and cream, whisking constantly until the mixture thickens.
Whisking prevents lumps from forming.
Stir in the parmesan cheese and hot sauce. Season with salt and pepper to taste.
Taste the sauce and adjust seasoning as needed.
In a mixing bowl, combine the spinach, ricotta cheese, parmesan cheese, green onion, egg, and crab meat. Mix well.
Ensure the spinach is well-drained to avoid excess moisture.
Fill each pasta shell with the crab and cheese mixture.
Use a small spoon or piping bag for easier filling.
Arrange the filled shells in a buttered baking dish.
Leave a little space between the shells for even baking.
Pour the cheese sauce over the shells, then sprinkle with mozzarella cheese.
Cover the shells evenly for a golden crust.
Bake uncovered for 25-30 minutes until bubbly and golden.
Let the dish rest for 5 minutes before serving for easier plating.
Serve warm and enjoy your delicious creamy crab and spinach stuffed shells.
Pair with a fresh salad for a complete meal.
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