Crab Conchiglioni Gratin

Ingredients

4 servings

• 2 cans of Nautilus® crab meat
• 250 g ricotta
• 1 tomato
• 1 yellow lemon
• 400 g tomato coulis
• 2 tablespoons mascarpone
• 1 onion
• 1 clove of garlic
• 2 tablespoons chopped chives
• 2 tablespoons olive oil
• salt and pepper
• 400 g conchiglioni
• 4 l water
• 28 g coarse salt

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Peel and finely chop the onion and garlic.

3. 3

   Deseed the tomato and cut the flesh into very small 2-3 mm cubes.

4. 4

   Wash and zest the lemon.

5. 5

   In a dish that can go both in the oven and on the stove, sauté the onion and garlic with a spoonful of olive oil.

6. 6

   Add the tomato coulis, season with salt and pepper, and let it cook for 15 minutes over low heat.

7. 7

   Add the mascarpone to the tomato sauce. Mix. Set aside.

8. 8

   Bring 4 liters of salted water to a boil with 28 g of coarse salt.

9. 9

   Cook the pasta for half the time indicated on the package. Drain them.

10. 10

    Drain the crab meat and press it with the back of a tablespoon to remove the juice. Mix the crab meat with the ricotta and tomato cubes, season with a tablespoon of chives and half of the lemon zest, then add salt and pepper.

11. 11

    Stuff the conchiglioni with the crab and ricotta mixture. Arrange them in a rosette pattern on the tomato sauce.

12. 12

    Drizzle the pasta with a little olive oil and bake for 15 minutes in the hot oven until golden.

13. 13

    Serve immediately.