Description
A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce.
Ingredients
- 1 (16 ounce) package spaghetti
- 2 tablespoons butter
- 1 (28 ounce) jar marinara sauce
- 2 cups fresh spinach
- 1 cup chopped onion
- 1 cup chopped fresh mushrooms
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced fresh garlic
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried parsley flakes, or to taste
- 1 pinch sea salt and ground black pepper to taste
- 1 pound fresh lump crabmeat
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 ¼ cups grated Parmesan-Romano cheese blend, divided
- 2 large eggs
- 2 tablespoons clam juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 10 minutes. Drain
- stir in butter
- and set aside.
- Combine marinara sauce
- spinach
- onion
- mushrooms
- tomato paste
- garlic
- cayenne
- parsley
- sea salt
- and black pepper in a saucepan. Bring to a simmer
- stirring occasionally
- while you prepare the cheese mixture.
- Combine lump crab
- ricotta cheese
- mozzarella cheese
- 1 cup Parmesan-Romano cheese
- eggs
- and clam juice together in a large mixing bowl. Blend thoroughly together.
- Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti
- followed by a layer of cheese mixture. Repeat until ingredients have all been added
- making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
- Bake
- uncovered
- in the preheated oven until crab is pink and cheese is melted
- about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 10