Crab Artichoke Heart and Pasta Casserole (version 2)


1 lb Tiny shell noodles
1 Shallot, minced
4 Green onions, chopped, including green tops
2 Tbsp Butter
1 cup Chicken stock
1/2 cup Dry white wine
1/4 cup Marsala or Madeira
3/4 cup Cream
1/2 cup Grated Gruyere or other Swiss cheese
1/2 lb Crab meat
2 Jars marinated artichoke hearts, cut in half
1/2 cup Chopped flat-leaf parsley
Salt and pepper to taste
1/4 cup Grated Parmesan
2 Tbsp 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.

Other recipe variations of Crab Artichoke Heart and Pasta Casserole :

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