Crab-Stuffed Shells

From Rachael Ray's cookbook, Just in Time



Ingredients:
pasta shells
EVOO
shallots
garlic
red pepper flakes
thyme
sherry (I subbed chicken stock)
chicken stock
crushed tomatoes
pepper
crabmeat
ricotta cheese
parm cheese
orange zest
lemon zest
parsley
butter
almonds

Comments:
I altered this recipe a bit as well as noted above along with scrapping the tomato sauce and almonds that go over the shells. I just made the filling, stuffed the shells, and popped them in the oven for a bit. This is what Adam wanted. They aren't too hard to make if you can get past the "smooshing the shells while trying to stuff them" phase. And Adam ate them all up so they must have been ok. :)