From Paulette Vickery's Recipe Collection

BB: CRAB STUFFED MANICOTTY

fish, main dish

1 pkg imitation crab meat, 8oz
18 each manicotty shells
1 1/2 cup nonfat ricotta cheese
1 can mushroom pieces, 8oz
1/4 cup chopped green onion
1/4 cup dry white wine
1 tablespoon lemon juice
1 can tomato sauce, 15oz
1 can tomato paste, 6oz
1/2 teaspoon dried whole oregano
1/4 teaspoon dried whole thyme
1/2 teaspoon dried whole basil
1/2 teaspoon garlic powder
1 tablespoon worcestershire sauce
8 oz nonfat motzarella cheese

Cook manicotty shells according to package directions. Drain shells and set aside. Combine crab meat, ricotta cheese, rinsed and drained mushrooms, onion, wine, and lemon juice in a bowl, stirring until blended. Stuff the shells with crab meat mixture. Place the shells in a 13-9 inch casserole dish which has been sprayed with pam. In a medium sized pan combine the tomato sauce, tomato paste, all spices, and worcestershire sauce. Bring to a boil. Reduce the heat and simmer about 5 minutes. Spoon tomato sauce mixture over the shells. Sprinkle the shreaded motzarella cheese on top. Cover and bake at 350 degrees, for 35-45 minutes. Serve 2 stuffed shells per portion. Per serving: fat 1.2 G, cholesterol 8 MG, fiber 3 G, calorries 242, 4 percent from fat, protein 17 G, carbohydrate 41 /G, sodium 821 MG.

Yield: 9 servings





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