Crab and Ricotta Stuffed Pasta Shells~ Gluten-free

As part of my Mom's Perfect Mother's Day Lunch Menu, I got creative with pasta.  My mom said she wanted some pasta with her dream mother's day lunch so I did it up, despite being gluten-free.  Now,  gluten-free pasta has come a long way.  Some of the rice versions taste identical to whole wheat pasta!  I find that when they add corn as an ingredient, however, it has an off-putting flavor and consistancy so I avoid those.  Tinkyada has yummy brown rice jumbo pasta shells, ripe for stuffing!  This recipe was super easy and a huge hit.


  • 6 ounces lump crab meat (I used fresh but canned will be good too.  Crab is yummy!)
  • 20 jumbo pasta shells, gluten-free (or not if you are not gluten-free)
  • 1/2 cup ricotta cheese
  • 1-2 clove garlic, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 cup baby spinach leaves
  • Salt and pepper to taste
  • 2 cups marinara sauce

Step One:

Preheat your oven to 400º.  Place marinara sauce on the bottom of a baking dish and spread it out so the bottom is covered.   Cook pasta shells according to the directions on the package.  Be gentle when you drain the pasta so they don't split.  Quickly rinse with cool water, separate the shells and place in rows in the baking dish. 

Step Two:

Mix together all the other ingredients.  Spoon the mixture into the pasta shells.  Bake in the oven for 10 minutes.   Spoon a little bit of marinara over them and serve hot!


Check out all the recipes from my Mother's Day Lunch Menu such as Parmesan-Crusted Roast Chicken Breast and Elderberry Mimosas!