The local seafood joint has $1 cold crabs in the morning when they open. Such a deal, they get scarfed up quickly. I brought home 6, rinsed off the seasoning and picked them. Yellow tomato sauce is sweeter and less acidic than red, which pairs really well with seafood. Makes 2 big dinner servings Shells: 16 jumbo pasta shells, boiled 3 minutes less than called for, drained and tossed with a bit of olive oil to keep them from sticking together. Let cool. Stuffing: 1-1/2 cups crabmeat 1 cup ricotta 3 Tbsp fresh grated parmesan 1/2 tsp dried oregano 1/8 tsp granulated garlic 1 large egg Whisk together the cheeses, spices and egg until smooth. Fold in the crabmeat. Stuff each shell with 2-3 tablespoons of stuffing. Keep cold. Sauce: 16oz yellow tomato sauce 1 cup of frozen chopped spinach (or what you like) 1 garlic clove, minced 1 tsp dried basil 1 tsp onion powder 1/2 tsp red pepper flakes Heat everything in a saucepan until hot and bubbly. Set aside. Topping: 1/4 cup fresh grated parmesan 1/4 cup seasoned panko crumbs Mix together, set aside. Pour half the sauce in an oiled 8x8 roasting pan. Arrange the stuffed shells on top of the sauce. Spoon the remaining sauce around the shells. Preheat oven to 375. Cover pan with foil and bake for 20 minutes. Increase oven temp to 400. Uncover, sprinkle breadcrumb topping over and bake for another 10 minutes. Let rest for 5-10 minutes to set and serve.
@Greg -Wow!! It looks so good!
@BentMtn You probably remember me canning yellow tomato sauce last year from the garden. This how I use it, with seafood.