30 mins
20 mins
Serves 6Crab 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.
Ingredients
- 340 g Italpasta Large Pasta Shells, (Approximately 1/3 of 900g bag)
- 1 cup (250 mL) shredded aged white Cheddar cheese
- 3/4 cup (175 mL) grated Gruyère cheese
- 3/4 cup (175 mL) grated Parmesan cheese
- 2 cups (500 mL) 35% whipping cream
- 2 cloves garlic, minced
- 2 cups (500 mL) flaked crab meat
- 1/4 cup (60 mL) chopped fresh chives, divided
- 2 tsp (10 mL) salt
- 2 tsp (10 mL) pepper
Instructions
- 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.
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Tips
- 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: 660kcalCarbohydrates: 47gProtein: 27gFat: 42gSaturated Fat: 25gCholesterol: 180mgSodium: 1370mgFiber: 2gSugar: 2g