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.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Pasta Range: Lasagne and Baked

Pasta Shape: Large Shells

Collection: Vegetarian

Serves:

Calories: 660kcal

Ingredients

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

US - Metric

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.

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