This classic Italian-American weeknight dinner is so easy, you don’t even need to break out a cutting board. Craig has both a culinary education and professional training from his time in ...

Pour off and discard the liquid in the back shells, then scrape the tomalley (crab fat) and roe into a bowl. Rinse out the back shells then set them aside to air dry. Remove all the meat ...

In a mixing bowl, combine the lump crab meat, ricotta cheese, grated Parmesan, chopped parsley ... Add the thawed peas to the sauce and cook for 2-3 minutes until they are heated through. 2. Carefully ...

Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and ...

Stir the ricotta cheese ... 2 tablespoons of the cheese mixture into each shell. 2. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce.