Servings: 6

Ingredients:
2 cups cooked Crab Meat or Shredded Sea Legs
12 oz (1 package) jumbo Pasta Shells
1 Tbsp olive oil
2 gloves garlic, finely chopped
1 (15 ounce) can plum tomatoes in juice, chopped
Pinch red pepper flakes
1 tsp dried oregano
1/2 tsp salt, or to taste
2 cups Ricotta Cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan Cheese, divided
1 Tbsp fresh parsley, chopped
1/4 tsp freshly ground black pepper

Directions:
1. Preheat oven to 375ºF. Cook pasta shells according to the package directions. Drain and rinse with cool water.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
3. Stir in the tomatoes, red pepper, and oregano. Lower heat to medium-low. Partially cover the pan and simmer the mixture until the tomatoes break down,(about 15 minutes). Stir in the salt.
4. In a small bowl, combine crab meat, ricotta cheese, egg, 1/4 cup of the Parmesan cheese,
parsley, and black pepper. Mix well.
5. Stuff each pasta shell with some of the ricotta mixture. Lay the stuffed shells in a baking dish and cover with the tomato sauce. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
6. Bake 15 minutes or until the shells are heated through. Serve immediately.