Crab Pasta Shell Gratin

Cheesy, golden, and delicious – this gratin is rich and decadent with a flavourful mixture of cheese, Pasta Shells and crab meat. It’s a perfect dish for a winter meal or holiday gathering.

Share This Recipe

Prep Time: 30 mins
Cook Time: 20 mins
Serves: 6


  • 340 g Italpasta Large Pasta Shells, (Approximately 1/3 of 900g bag)
  • 1 cup shredded aged white Cheddar cheese
  • ¾ cup grated Gruyère cheese
  • ¾ cup grated Parmesan cheese
  • 2 cups 35% whipping cream
  • 2 cloves garlic, minced
  • 2 cups flaked crab meat
  • ¼ cup chopped fresh chives, divided
  • 2 tsp salt
  • 2 tsp pepper


  • In large pot of boiling salted water set over medium-high heat, cook pasta according to package directions.
  • Meanwhile, in bowl, combine Cheddar, Gruyère and Parmesan. Reserve 1 cup (250 mL); set aside.
  • In large skillet set over medium-heat, bring cream and garlic to boil. Reduce heat to medium-low; cook, stirring frequently for 10 to 15 minutes or until slightly reduced. Stir in cheese mixture until melted; stir in crab meat, half of the chives, salt and pepper. Toss with pasta.
  • Preheat broiler to High. Transfer pasta mixture to greased 9-inch (23 cm) square glass baking dish. Sprinkle with reserved cheese.
  • Broil for 2 to 3 minutes or until cheese is browned and bubbly. Top with remaining chives.


  • Leftover crab can be used for crab cakes or arranged over a salad.
  • Extra cream or cheese sauce can be used on pasta or as a fondue starter.
  • Substitute faux crab meat, or surimi, if desired.
  • This dish is also delicious made with chicken or pancetta instead of crab.

Nutritional Analysis

Calories: 660kcal | Carbohydrates: 47g | Protein: 27g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 180mg | Sodium: 1370mg | Fiber: 2g | Sugar: 2g