Crab Artichoke Heart and Pasta Casserole

Recipe Ingredients

1 lb	454g / 16oz	Tiny shell noodles
1		Shallot - minced
4		Green onions - chopped, including green tops
2 tablespoons	30ml	Butter
1 cup	237ml	Chicken stock
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Marsala or Madeira
3/4 cup	177ml	Cream
1/2 cup	73g / 2.6oz	Grated gruyere or other - Swiss cheese
1/2 lb	227g / 8oz	Crab meat
2		Marinated artichoke - hearts, cut in half
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley
		Salt and pepper to taste
1/4 cup	59ml	Grated parmesan
2 tablespoons	30ml	Bread crumbs

Recipe Instructions

Cook shell noodles in large pot of boiling water until tender. Drain.

Melt butter and saute shallot and green onions until soft. Add chicken stock and white wine. Reduce by halt Stir in Madeira and bring to a boil, Stir in cream and cook until just thickened.

Add cheese to sauce. Combine sauce with pasta and stir in crab and artichoke hearts. Add parsley and salt and pepper to taste.

Butter a ceramic casserole and put pasta mixture into it.

Preheat oven to 350F

Top casserole with grated Parmesan and bread crumbs and bake 30 to 40 minutes, until heated through and bubbling.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 23

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