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.
0 servings