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Mom2JJJ · 07-27-2008, 03:20 PM

Crab and Goat Cheese Shells with Drunken Tomato Sauce

2 Tablespoons extra-virgin olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup red wine
2 Tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

18 - 20 Jumbo pasta shells

6 ounces goat cheese, brought to room temperture
6 ounces shredded mozzarella cheese
2 Tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounces lump crabmeat (can subtitute canned crabmeat if necessary)

In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until transluscent, about 4 to 5 minutes. Add the garlic
and saute one additional minute. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to
1 hour, stirring occasionally.

Bring a large pot of salted water to a full rolling boil over high heat. Drop the pasta shells into the boiling water. Boil shells for
10 to 15 minutes, just until tender but not falling apart. Once tender, place shells on several layers of paper towels to drain.

While the pasta is boiling, in a medium bowl, mix together the goat cheese, mozzarella cheese, parsley, salt and pepper. Gently
fold in the lump crabmeat, taking care not to break up the crabmeat completely (the texture is much nicer if you leave big lumps).

Once the shells are tender and have cooled enough to handle, gently hold the shells open and fill with enough crab mixture that they
are stuffed, but not overflowing.

Spread the tomato sauce in the bottom of a 9 x 13 inch baking dish. Arrange the stuffed shells in the dish so that they are touching eachother
on top of the tomato sauce. Cover with foil and bake at 350°F for 40 minutes, then uncover and continue to bake for another 5 to 10 minutes,
or until the sauce is bubbling.

07-27-2008, 03:20 PM	#22 (permalink)
Mom2JJJ Junior Member Join Date: Jul 2008 Posts: 2 Rep:	Crab and Goat Cheese Shells with Drunken Tomato Sauce 2 Tablespoons extra-virgin olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans tomato sauce 1/2 cup red wine 2 Tablespoons white sugar 1 1/2 teaspoons dried basil 1/2 teaspoon fennel seed 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 18 - 20 Jumbo pasta shells 6 ounces goat cheese, brought to room temperture 6 ounces shredded mozzarella cheese 2 Tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 16 ounces lump crabmeat (can subtitute canned crabmeat if necessary) In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until transluscent, about 4 to 5 minutes. Add the garlic and saute one additional minute. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined. Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to 1 hour, stirring occasionally. Bring a large pot of salted water to a full rolling boil over high heat. Drop the pasta shells into the boiling water. Boil shells for 10 to 15 minutes, just until tender but not falling apart. Once tender, place shells on several layers of paper towels to drain. While the pasta is boiling, in a medium bowl, mix together the goat cheese, mozzarella cheese, parsley, salt and pepper. Gently fold in the lump crabmeat, taking care not to break up the crabmeat completely (the texture is much nicer if you leave big lumps). Once the shells are tender and have cooled enough to handle, gently hold the shells open and fill with enough crab mixture that they are stuffed, but not overflowing. Spread the tomato sauce in the bottom of a 9 x 13 inch baking dish. Arrange the stuffed shells in the dish so that they are touching eachother on top of the tomato sauce. Cover with foil and bake at 350°F for 40 minutes, then uncover and continue to bake for another 5 to 10 minutes, or until the sauce is bubbling.