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Crab Stuffed Pasta Shells with Creamy Tomato Sauce/Parmesan Asparagus (2/8/2008)

Crab Stuffed Shells with Creamy Tomato Sauce

1 pkg. Jumbo pasta shells
1 tablespoon Olive Oil
1 small onion, chopped
¼ pkg. Sliced mushrooms (finely chopped)
2 garlic cloves, minced
1 (8 oz.) bottle clam juice
1 (28 oz.) can whole tomatoes in puree
2 tablespoons tomato paste
1 tsp. sugar
¼ tsp. Red pepper flakes
3/4 cup whipping cream
1 16 oz. Pkg. Imitation Crab meat (chopped)
1 4 oz. Can broken Shrimp
½ tsp. salt
½ tsp. Ground black pepper
1 15 oz. Container Ricotta cheese
1 large egg, beaten
½ cup grated Parmesan cheese, divided
1 tablespoon fresh parsley, chopped

Preheat oven to 375-degrees F. Cook pasta shells according to package directions. Drain and rinse in cold water. In a large saucepan, over medium-high heat, heat oil. Add onion and mushrooms and cook until tender, about 5 minutes. Add garlic and sauté about 1 minute. Add clam juice and cook 7 minutes over high heat until reduced to ½ cup. Stir in tomatoes and break up with side of spoon. Add tomato paste, sugar and crushed red pepper; heat to boiling. Lower heat to low. Partially cover and simmer for about 15-20 minutes. Stir in whipping cream and cook 2 minutes; remove from heat.

In a small bowl, combine crab meat, shrimp, ricotta cheese, egg and ¼ cup grated parmesan cheese, parsley, salt and black pepper. Mix well. Stuff each pasta shell with some of the ricotta mixture. Lay the shells in a 9 x 13 baking dish and cover with tomato sauce. Top with remaining parmesan cheese. Bake about 20-25 minutes or until heated through.

Parmesan Asparagus

1 bunch Asparagus
2 tablespoons Olive Oil
½ tsp. Garlic salt
¼ tsp Cayenne Pepper
1-2 tablespoons grated Parmesan Cheese

Place Asparagus in a shallow baking dish. Drizzle with oil; sprinkle with garlic salt, cayenne and Parmesan cheese. Bake, uncovered, at 425 degrees for 10-12 minutes or until asparagus is crisp-tender.

This week's recommended wine from Van's Liquor Store in East Dubuque-Batasiolo Moscato d' Asti.

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