Crab-Stuffed Shells

Directions

1. 1
   Combine cream cheese, crabmeat, 1/2 cup Parmesan cheese (or 2 Tbsp.
2. 2
   Parmesan cheese for trial recipe), yellow peppers, celery, onions, chopped parsley, mustard, 4 tsp.
3. 3
   salt (or 1 tsp.
4. 4
   salt for trial recipe), zest, black pepper and garlic powder.
5. 5
   Refrigerate until ready to use.
6. 6
   Cook pasta shells as directed on package, adding remaining salt to the cooking water.
7. 7
   Drain shells; cool.
8. 8
   Toss with canola oil until evenly coated.
9. 9
   Fill each shell with #40 scoop crab mixture.
10. 10
    Refrigerate until ready to use.
11. 11
    For each serving: Microwave 1/4 cup (2 fl oz) tomato sauce in microwaveable bowl on HIGH 1 min.
12. 12
    or until heated through.
13. 13
    Microwave 3 filled shells in microwaveable container 45 sec.
14. 14
    or until heated through.
15. 15
    Spoon tomato sauce onto serving plate; top with pasta shells.
16. 16
    Drizzle with 1/4 cup bistro sauce and 1 tsp.
17. 17
    olive oil; sprinkle with 1 tsp.
18. 18
    of the remaining Parmesan cheese.
19. 19
    Garnish with 1 parsley sprig.