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Ingredientes
- 350 gm Conchiglioni (large shells)
- 200 gm LF cream cheese
- 2/3 c. Skim lowfat milk
- 1/2 tsp Paprika
- 1 tsp Dijon mustard
- 1 Tbsp. Dry breadcrumbs
- 2 tsp Parmesan cheese, grated
- 1 dsh Salt & pepper
- 1 x Green onion, finely minced
- 1 stalk celery, finely minced
- 1/2 sm Red pepper, finely minced
- 3 Tbsp. White wine
- 3 Tbsp. LF creme fraiche
- 350 gm Crab meat in brine, liquid removed (12 ounce)
- 3 Tbsp. Fresh white breadcrumbs
- 2 Tbsp. Parmesan cheese, grated
- 1 Tbsp. Dijon mustard
- 1/2 tsp Red chili paste
Direcciones
- 1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins till tender and wine is evaporated. Draw off heat and add in remaining filling ingredeints and mix well.
- 2. Cook pasta till al dente. Drain well then arrange upside down on clean dish towel.
- 3. In small pan, put cream cheese, paprika and mustard and heat gently and whick till smooth. Season to taste. Fill shells with crab mix. Spoon cheese sauce over base of shallow ovenproof dish and arrange shells on top.
- 4. Mix together dry breadcrumbs and cheese and sprinkle overtop. Cover dish with foil and bake at 425F for 15 mins. Uncover and return for a further 5 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 24 | 15% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 522mg | 22% |
| Potassium 489mg | 14% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.33g | 2% |
| Protein 22.09g | 35% |
