Preheat oven to 350º F.
Prepare pasta according to package directions; drain.
In medium bowl, combine ricotta, Parmesan cheese and egg; mix well. Stir in crab meat, pimientos, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
Fill pasta with cheese mixture. Arrange in a 7 x 11-inch baking dish.
In a large skillet, melt butter. Add garlic and green onions; saute until garlic is golden. Stir in flour and remaining salt and ground black pepper. Blend in milk and lemon juice. Cook, stirring constantly until mixture is thick and bubbly; remove from heat.
Stir in remaining parsley; pour sauce over stuffed pasta.
Sprinkle with additional Parmesan cheese, if desired. Cover, bake 35 minutes, until hot.
Ingredients
Directions
Preheat oven to 350º F.
Prepare pasta according to package directions; drain.
In medium bowl, combine ricotta, Parmesan cheese and egg; mix well. Stir in crab meat, pimientos, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
Fill pasta with cheese mixture. Arrange in a 7 x 11-inch baking dish.
In a large skillet, melt butter. Add garlic and green onions; saute until garlic is golden. Stir in flour and remaining salt and ground black pepper. Blend in milk and lemon juice. Cook, stirring constantly until mixture is thick and bubbly; remove from heat.
Stir in remaining parsley; pour sauce over stuffed pasta.
Sprinkle with additional Parmesan cheese, if desired. Cover, bake 35 minutes, until hot.