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Philadelphia original cream cheese lump crabmeat Parmesan cheese yellow peppers celery green onions Italian parsley POUPON kosher salt orange zest freshly ground black pepper garlic powder pasta shells canola oil tomato sauce POUPON extra-virgin olive oil Italian parsley
Viewed: 10 - Published at: 5 years agoIngredients
- PHILADELPHIA Original Cream Cheese, softened
- lump crabmeat
- 1 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture, divided
- 3/4 cup yellow peppers, brunoise Target 1 pkg For $2.99 thru 02/06
- 2/3 cup celery, brunoise
- 1/2 cup green onions, chopped
- 1/4 cup Italian parsley, chopped
- 4 tsp. GREY POUPON Classic Dijon Mustard
- 1/3 cup kosher salt, divided
- 4 tsp. orange zest Safeway 1 lb For $1.28 thru 02/09
- 2 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 72 each jumbo pasta shells, uncooked
- 2-1/2 Tbsp. canola oil
- 1-1/2 qt. tomato sauce
- 1-1/2 qt. GREY POUPON Bistro Sauce
- 1/2 cup extra virgin olive oil
- 24 each Italian parsley sprigs
Method
- Combine cream cheese, crabmeat, 1/2 cup Parmesan cheese (or 2 Tbsp.
- Parmesan cheese for trial recipe), yellow peppers, celery, onions, chopped parsley, mustard, 4 tsp.
- salt (or 1 tsp.
- salt for trial recipe), zest, black pepper and garlic powder.
- Refrigerate until ready to use.
- Cook pasta shells as directed on package, adding remaining salt to the cooking water.
- Drain shells; cool.
- Toss with canola oil until evenly coated.
- Fill each shell with #40 scoop crab mixture.
- Refrigerate until ready to use.
- For each serving: Microwave 1/4 cup (2 fl oz) tomato sauce in microwaveable bowl on HIGH 1 min.
- or until heated through.
- Microwave 3 filled shells in microwaveable container 45 sec.
- or until heated through.
- Spoon tomato sauce onto serving plate; top with pasta shells.
- Drizzle with 1/4 cup bistro sauce and 1 tsp.
- olive oil; sprinkle with 1 tsp.
- of the remaining Parmesan cheese.
- Garnish with 1 parsley sprig.
