1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins until tender and wine is evaporated. Draw off heat and add remaining filling ingredeints and mix well. 2. Cook pasta until al dente. Drain well then arrange upside down on clean dish towel. 3. In small pan, put cream cheese, paprika and mustard and heat gently and whick until smooth. Season to taste. Fill shells with crab mixture. Spoon cheese sauce over base of shallow ovenproof dish and arrange shells on top. 4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover dish with foil and bake at 425F for 15 mins. Uncover and return for a further 5 mins. Per serving: 514 calories, 8.8g fat (15% CFF) 3/5 g sat.fat, 79mg chol. Contributor: "Low-Fat Pasta" Sue Maggs Posted to recipelu-digest Volume 01 Number 322 by Cathleen
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.6mg||1 %|
|Sodium 347.5mg||12 %|
|Potassium 190.3mg||5 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.9g|
|Protein 5g||7 %|
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Calories per serving: 86
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