Wednesday, January 9, 2008
According to Mr. Food, nobody ever said that lasagna had to be made with ground beef or even spinach. Thus, on this blustery day (sustained winds of 25 to 40 mph), Joan combined pasta shells with shrimp and crab.
1 pound uncooked medium-sized pasta shells
6 tablespoons (3/4 stick) butter
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups (6 ounces) shredded Swiss cheese
1 can (141/2 ounces) stewed tomatoes
12 ounces medium-sized shrimp, cooked, peeled, and deveined
1 package (10 ounces) imitation crab meat, flaked
Preheat the oven to 350°F. Cook the shells according to the package directions; drain and set aside in a large bowl. In a large saucepan, melt the butter over medium heat and slowly add the flour, stirring until the flour is well blended. Add the milk gradually and stir until blended. Add the salt and pepper and stir the sauce constantly until thickened. Add the cheese and stir until melted. Pour the cheese sauce and remaining ingredients over the shells; mix well. Pour into a 9" X 13" baking dish that has been coated with nonstick vegetable spray and bake for 30 minutes until hot and bubbly.
8 to 10 servings