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Seafood Stuffed Pasta with Spinach Sauce

  • 1 Tbs. butter
  • diced onion
  • 5 large tomatoes or more
  • 1 box large dry pasta seashells
  • 1 c. cream cheese
  • 1/2 c. skim milk
  • freshly grated nutmeg
  • 6 oz.s crab meat
  • 12 oz.s baby shrimp
  • 4 oz.s frozen chopped spinach, thawed and drained
  • salt & pepper

Blanch the tomatoes in boiling water; core and remove the seeds. Cut to a fine dice. Cook the pasta shells in lots of water about 10 minutes. Drain well. Heat the cream cheese, butter and milk, stirring until blended. Season with salt, pepper and nutmeg to taste. Measure 2 Tbs. of the sauce into a bowl. Add the onion, tomatoes, shrimp and crabmeat to the bowl and mix well. Spoon mixture into the shells and place them in a single layer into a large baking dish. Cover with foil and bake at 300 F for 10 minutes. Stir the spinach into the remaining sauce. Bring to a boil and reduce the heat and simmer for a minute until heated through, stirring constantly. Pour over hot stuffed pasta shells.

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