Recipe - Crab Artichoke Heart And Pasta Casserole

Stephen Ceideburg
1 pound Tiny shell noodles
1 Shallot, minced
4 Green onions, chopped,
including green tops
2 tablespoon Butter
1 cup Chicken stock
One half cup Dry white wine
One fourth cup Marsala or Madeira
Three fourths cup Cream
One half cup Grated Gruyere or other
Swiss cheese
One half pound Crab meat
2 Jars marinated artichoke
hearts, cut in half
One half cup Chopped flatleaf parsley
Salt and pepper to taste
One fourth cup Grated Parmesan
2 tablespoon Bread crumbs

Cook shell noodles in large pot of boiling water until tender. Drain.

Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a boil,
Stir in cream and cook until just thickened.

Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.

Butter a ceramic casserole and put pasta mixture into it. Preheat oven to
350 degrees F. Top casserole with grated Parmesan and bread crumbs and bake
30 to 40 minutes, until heated through and bubbling.

PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat (9 g
saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini